Chicken with Dried Cherries, Capers, and Chiles {Seattle Photographer}

I realized that haven’t posted any food photos recently.  Lately I haven’t been very motivated to cook – I need to get inspired again.  This was a pretty easy and pretty quick recipe to make. I like sweet and spicy so this one was right up my ally though it turned out a little too spicy and I ended up drinking several glasses of water with it. Next time I will tone down the spice a little bit. This is from my Simply Organic cook book.


  • 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.


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