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1
Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons.
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2
Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet.
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3
Cook the chicken for 5 to 6 minutes on each side.
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4
Remove the chicken from the pan to a plate and cover with foil to keep warm.
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5
In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove.
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6
Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
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7
Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender.
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8
Add the white wine, and cook until the pan is almost dry, 1 minute.
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9
Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan.
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10
Turn the heat off the under the pan.
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11
Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
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12
To remaining 1 cup of boiling stock add couscous, allspice, cinnamon and a little salt.
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13
Cover pot and remove from heat.
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14
Let stand 5 minutes.
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15
Drizzle honey over the couscous and add the pine nuts, scallions and parsley.
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16
Toss and fluff with a fork to combine.
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17
Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside.
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18
Dark seared greens or simple salad complete the meal.
