Cherry Chicken

Lightly floured chicken pieces with the sweet flavor of dark cherries and orange slices make a great cherry chicken entrée that can be served over rice or with a salad for a lighter meal. Boneless pieces can be used if desired.


Recipes · Cuisine · Asian


Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4
Total Time: 45 mins

Ingredients

Ingredients List

  • 3 tablespoons vegetable oil

  • 1 (4 pound) whole chicken, cut into 8 pieces

  • salt and pepper to taste

  • ½ cup all-purpose flour for dusting

  • 1 (15 ounce) can pitted dark cherries packed in water

  • ½ cup white sugar

  • 1 tablespoon cornstarch

  • 1 orange - with peel, quartered and thinly sliced

  • ½ cup slivered almonds, toasted


Directions

  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.

  2. Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.

  3. Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

Toasting almonds

Almonds can be toasted in a dry skillet over medium heat for about 10 minutes. Stir occasionally.


Nutrition Facts (per serving)

Nutrition Facts
1149 Calories
62g Fat
85g Carbs
63g Protein


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