• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1.4 teaspoon freshly ground black pepper
• 4 bone-in chicken breast halves skinned (I used boneless skinless chicken breast.)
• 2 tablespoons extra-virgin olive oil
• 1 small red onion, chopped
• 1 1/2 cups chicken broth
• 1/2 cup dried cherries
• 2 tablespoons capers
• 2 tablespoons honey
• 1 teaspoon honey
• 1 teaspoon ground cumin
• 1 cinnamon stick, broken in half
• 1 to 2 hot chile peppers, such as cayenne, red jalapeno, or habanero, seeded and minced ( I used 1 habanero and it was TOO hot).

preheat the oven to 400 *F

in a small bowl, combine the paprika, salt, and black pepper. Place the chicken in a large shallow roasting pan. Brush with 1 tablespoon of the oil and sprinkle with the paprika mixture.

Roast for 45 minutes, or until a thermometer inserted in the thickest portion registers 180*F and the juices run clear. Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Cook the onion for 5 minutes, or until soft. Add the broth, cherries, capers, honey, cumin, and cinnamon stick. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes, or until the cherries are plump and the sauce has thickened. Stir in the chile peppers.

When the Chicken is cooked, for extra flavor, if desired, drain off the pan juices and stir them into the cherry sauce. Remove and discard the cinnamon stick before serving. Place the chicken on a serving platter and top with the sauce.

enjoy!

These were so good! They actually have cooked millet in the batter (not millet flour) so they have a very interesting texture which I liked a lot. There is also no white sugar in the batter, you use maple syrup instead (directly in the batter). This was an awesome wholegrain recipe.

This recipe is from the book

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Ziff.

I received this book for my birthday this year. I have been hung up on the idea of cooking an entire cook book all the way through and I think this is going to be my project for the next 2 years or so.

There are 148 recipes in this book that means I would have to make almost 3 a week if I wanted to finish the book in one year. This was an inexpensive recipe but a lot of them involve expensive cuts of meat and wine (Zinfandel-Braised Lamb Shanks for example) and I don't think that we could afford to do the whole book in one year so I am shooting for a 2 year plan.  This book is arranged by season and the meals are made up of ingredients that would be found in season for that particular time of year. I think that fact alone will actually make is possible to cook through this book – your not going to run into some recipe that calls for blood oranges in the middle of summer. This recipe was from the deep winter section. Even considering that most of the produce I bought was from California. Pretty much the only truly local produce (grown in WA or BC) that can be found right now are leeks, onions, potatoes, shallots, and mushrooms.

Don't worry I am not turning this into a food blog. I just thought it would be interesting to do a little blog post about some of the good recipes and this was one of them. We are giving it 4 stars. The flavors work really well together but since the book is copyrighted I can't actually post the recipe here (sorry).

If you had asked me last year I would have said that I didn't like beets but last summer we received some in our CSA box and I went to all-recipes.com (my default recipe book) and found this recipe for beet salad. We loved it an that salad has now become one of our favorites – (we use fresh beets instead of canned beets though).  Simon, on the other hand, hates beets. Its the only food that he truly hates. We tried feeding them to him when he was about 7 months old and he would gag, choke and spit it them out. It's actually quite a comical production. I tried again last night to get him to eat some and he chewed for awhile and then just spit them back out. This is really an improvement over the last time he tired them so we may make a beet eater out of him yet.