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Braised Chicken with Sour Cherries (gluten free, dairy free, paleo, soy free)

September 27, 2016 By Jessica

With the cooler weather we were having a couple of weeks ago, and all sorts of squashes making their way onto the stands, I thought a braised chicken dish would seem fitting since fall has arrived. I served it over cauliflower rice, with a side of roasted carrots tossed in rosemary, and a new bread recipe (good enough for sauce-dipping) that was a hit (will share soon). It was a delicious Friday night dinner for the suddenly chilly weather we were having and one I will be making again soon. And the spiced applesauce bundt cake, that I am still thinking about. Surprisingly, dinner wasn’t as heavy as I thought it would be, with an inch of room for dessert (there’s always room for dessert).

Not long after, Mother Nature had a chuckle over any best-laid plans to welcome fall with pumpkin spice baking and squash roasting mayhem around here and decided to make sunny California a sweltering California (even for this sun-loving gal), as in 98 degrees hot – and I’m not talking about the boy band.

Too hot for late-September. Has it been this hot by you too? (Sigh) If only Mother nature left some peaches and plums hanging around so that I can embrace this darn desert heat. Complaining? Who me? What would give you that idea?

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In any event, albeit this comforting braised dish may be the furthest thing from my over-heatededness (grammar police lay off) these days, it may be cool enough by you, and if so, this is one impressive make-ahead dish worthy enough to impress — seductive and deeply flavored, as a good braised dish will do — it will feed a crowd (or not, because you can easily halve the recipe for date-night bragging rights) without much fuss on your part as it does what it does while it simmers away. Now I know, when we say, braised it really means to finish cooking in the oven but mine were full (baking goodies for the weekend) so I let it simmer stove-top giving us the same splendid results and no big skillet to lug out of the oven. 🙂

I should tell you, although you likely already know this, the aroma of that fills the air during said simmer will likely lure you to dig in once done, but please do hold off a day or two, it gets even better. And good things really do come to those who wait. Scouts honor. 

I realize one of the key ingredients may not be available everywhere, but if you can, scouring a Middle Eastern market for jarred sour cherries in syrup is well worth it — it adds a sharp, tangy complexity to the somewhat-sweet braised chicken that is simply delicious and is every bit what makes this dish. I was inspired to do the trek to the Valley in search of sour cherries at a large Persian market (where I also found a bunch of other Middle eastern ingredients that I hastily filled my cart with as all sorts of recipes came to mind – don’t get me started.) since craving Middle Eastern inspired foods, and since my crowd is large, hence the larger portions, I went for the larger – okay, humungous sized jar – because I didn’t want to mince flavors here.

Speaking of flavors: reason being why I also went with the double-take amount of garlic. It really (!) isn’t very vampire-worthy given its’ developing sweetness simmered on low heat and the grand amount of chicken we are dealing with. I should also tell you, if you prefer a thicker sauce, closer to a glaze, if you will, go without the slurry of tapioca starch and let it simmer another hour, to reduce the sauce even further. It will also deepen the flavor so check for seasoning later rather than sooner if desired.

We love spoonfuls of sauce over the chicken, so I add the slurry of tapioca to thicken in and shorten the reducing time, reducing the sauce by half — enough to infuse and coat while ensuring beautifully flavored falling-off-the-bone chicken with plenty of sauce to dip some bread into. 

Either way, this braised chicken in sour cherries is one for the what-do-I-make-with-chicken list and doesn’t need much to make it outstanding – the simmering of these flavors will take care of that – even my kid-tested-and-family-approved can vouch for that, on a chilly night, that is. 🙂

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Braised Chicken with Sour Cherries
 
Save Print
Prep time
15 mins
Cook time
75 mins
Total time
1 hour 30 mins
 
A delicious braised chicken recipe with a Middle Eastern flair that is impressively flavorful, feeding a crowd without much fuss on your part, and best when eaten a day or two later so make ahead is a must (don't you love that?). And if lucky, there will be leftovers for lunch.
Jessica: From Jessica's Kitchen
Recipe type: Main
Serves: serves 6-8
Ingredients
  • 12 organic chicken thighs
  • 6 tablespoons avocado oil
  • 2 medium onions, diced
  • ¼ cup fresh garlic, minced, about three handfuls of cloves
  • 2 tablespoons fresh rosemary, chopped
  • 1 large 56-ounce jar sour cherries in syrup (I use Zergut brand)
  • ¼ cup apple cider vinegar
  • 2 tablespoons tapioca starch
  • 4 teaspoons water
  • ¼ cup kosher salt (see note below on why)
  • 2-3 tablespoons crushed black pepper, to taste
  • fresh cilantro or parsley, roughly chopped
Preparation
  1. Season the chicken thighs with kosher salt and pepper, about a 3-finger pinch on each side of salt (to resemble a light dusting of snow) and a 2-finger pinch of black pepper on each side. When all have been seasoned set aside while preparing other ingredients. Note: it is best not to cook chicken right out of the refrigerator, rather sitting at room temperature 20 minutes, since it is will reduce the pan’s temperature and sear the chicken unevenly.
  2. Combine tapioca starch and water in a small and stir to dissolve completely, set aside.
  3. When all your ingredients have been prepared, set a skillet pan on medium high heat. When the pan has heated, add avocado oil. When the oil appears hot (it should slide around easily and look thin), carefully add chicken thighs, skin-side down, and cook 2-3 minutes on each side. Chicken will cook through later while simmering in the sauce. For best braise, spread out the chicken to prevent crowding; I do this in two batches. No need to rest braised chicken on paper towels, add the juice on the bottom of your resting plate or bowl back into the skillet later.
  4. When all pieces have been seared to a golden brown, crisp exterior, remove from skillet. Add a tablespoon or two of oil if needed, then add diced onions, minced garlic, minced rosemary, about two teaspoons of kosher salt and stir to combine well.
  5. Let it cook for 2-3 minutes, until soft and aromatic. Then add the whole jar of sour cherries (slowly!), when it begins to boil throughout (not just along the edges) add the apple cider vinegar, reduce to medium heat and cook another 5 minutes, uncovered. Add tapioca starch liquid and stir to combine well. Add chicken thighs back in, submerging as much of the chicken as possible. As it comes back to a boil, cook another 45 minutes until the liquid has reduced by half and the chicken is very tender. If more of a glaze is desired: omit tapioca starch and water mixture and reduce another 45-60 minutes until sauce has reduced two-thirds (it will reduce further as it absorbs into the meat when cooling so don’t reduce further). Delicious over any vegetables. We love steamed cauliflower rice or mash, roasted spaghetti squash, or celery root and cauliflower mash.
  6. Notes: Like with most braised dishes, this dish tastes even better when served the next day. It is also freezer friendly, simply freeze chicken in its’ juice for up to two months when sealed in a freezer-safe container.
  7. Notes on salt:
  8. The recipe does call for a lot of salt in the recipe but it does make plenty and not even slightly salty, here’s why: kosher salt contains less salt crystals in volume and weighs the least compared to other salts, whereas table salt is highest given the tiny compressed granules. Both are chemically the same, the difference is the volume in that pinch you pick up to season your meat or anything else. If you were to use table salt for this recipe (or any of my recipes) the result would be saltier, maybe too salty to eat. I strongly suggest Diamond Crystal Kosher Salt; not only is it the easiest salt to control when seasoning food, it has coarse granules that season evenly and a clean (non-briny) taste. Coarse sea salt has a similar flaky crystal and lighter volume than table salt, but has more of the ocean flavor to it - not very appetizing, I think. Because salting meats (or anything other than baking) with a measured spoon is awkward, a good guideline is the finger pinch. The general rule: a two-finger pinch is between an ⅛-1/4 of a teaspoon; a three-finger pinch is about a scant or heaping ½ teaspoon measure. This also depends on how big your hands are, of course.
  9. Note on garlic:
  10. If your garlic is pungent in smell go with half the amount of garlic, unless you like a stronger garlic flavor. Honestly, given this is a large dish to feed at least six, a few garlic cloves won’t enhance the sauce. My garlic is not strong allowing me to use more for more flavor without making the dish taste too garlicky. Despite the large amount used here, rest assured, a strong garlic flavor does not come through and is actually more sweet than pungent.
  11. Note on jarred sour cherries:
  12. Cost Plus World Market store carries the Zergut brand (imported from Bulgaria) as do Middle Eastern markets and some ethnic sections of supermarkets. If it is unavailable near you (don’t bother to order from Amazon, it is insanely expensive), sub using frozen cherries (4 cups worth) and 3½ cups of tart cherry juice.
3.5.3208

 

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gluten free dairy free recipes
recipe image
Recipes
Braised Chicken with Sour Cherries - gluten free, dairy free, paleo
Published On
2016-09-27
Preparation Time
15 min
Cook Time
75 min
Total Time
1 hr 30 min
Average Rating
4.51star1star1star1star1star Based on 2 Review(s)

Filed Under: entertaining, main dishes, paleo Tagged With: dairy-free, entertaining, gluten-free, holiday, main dishes, paleo, soy-free

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Comments

  1. Christine says

    September 27, 2016 at 2:27 pm

    This looks so comforting and am always looking for ways to cook chicken. Would never think cherries and chicken but am inspired to try. Hot and sticky in Miami too but pinning for later!
    Reply
  2. Meghan says

    September 27, 2016 at 2:47 pm

    I was going to ask what I can sub jarred sour cherries with since there aren't any ethnic stores near me but I noticed you noted that in the recipe! The idea of cherries and chicken simmering away sound delicious!
    Reply
  3. Heather says

    September 27, 2016 at 2:54 pm

    What a great looking chicken dish and I'm sure it tastes amazing as well.
    Reply
  4. Lauren says

    September 27, 2016 at 4:19 pm

    Since I live in Aurora, IL and love to cook Middle Eastern food but no persian goods near me I order from a site that has different ingredients such as jarred sour cherries. I have made something similar years and now remember how good it was. Just ordered a few jars eager to try your recipe! http://persianbasket.com/catalogsearch/result/?q=Sour+cherries
    Reply
  5. Becky Leff says

    July 25, 2017 at 4:07 pm

    I'm making this recipe tonight. It looks great simmering away on the stove. I have two questions, though -- What is the purpose of the vinegar? And are the measurements for the tapioca and water correct? I mixed them ahead of time as you said and got a paste. By the time I was ready to add it, it had turned into a gluey solid. I just left it out, but I'm wondering if the water to tapioca ratio should be more water? Thanks!
    Reply
    • Jessica says

      July 25, 2017 at 4:54 pm

      I add vinegar to the vinegar to counter the sweetness of the dish. Also for just a bit more tang. It's not an absolute must if you prefer without and will likely be just as delicious. For the tapioca: if it became too thick it sounds like a little more water should do the trick. Try a teaspoon at a time until it's a thick slurry to pour in. The mixture helps thicken it in less time. If you are past that step in the recipe simply let it cook down another 15-20 minutes (uncovered) to reduce the sauce to a thicker consistency. Hope that helps Becky - enjoy!!
      Reply
      • Becky Leff says

        July 26, 2017 at 1:32 pm

        Thank you! We had it last night for dinner and it was a hit with my family!
        Reply
  6. Sandy says

    November 21, 2017 at 7:41 pm

    What sides would you serve with this?
    Reply
    • Jessica says

      November 22, 2017 at 9:25 am

      It goes well with jasmine, basmati rice, quinoa, or cauliflower/parsnip mash to soak up the sauce with sides like roasted squash (acorn squash, delicata or butternut), green beans or broccoli. The dish has sweet and sour flavors to it so I like to pair with a milder starch side or vegetable side so the dish stands out as the main. Hope you give it a try and let me know how you decided to served it!
      Reply

Trackbacks

  1. 30 Paleo Easter Recipes says:
    June 6, 2017 at 4:09 pm
    […] Braised Chicken with Sour Cherries [From Jessica’s […]
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  2. 7 Mindful Cherry Recipes - Ask Dr. Kathleen Hall says:
    July 29, 2017 at 4:07 pm
    […] chicken with cherries. Yes, you can have cherries for dinner. This recipe for braised chicken with sour cherries calls for chicken thighs, avocado oil, onions, garlic, fresh rosemary, sour cherries, apple cider […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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