Prep 0 mins
Cook 0 mins
This was in my local newspaper today
Make and share this Spicy Cherry Glazed Chicken recipe from Food.com.
- 14.79 ml vegetable oil or 14.79 ml olive oil
- 6 skinless chicken thighs (I would use breasts)
- 177.44 ml frozen apple cherry juice concentrate
- 59.14 ml honey
- 4.92 ml salt
- 2.46 ml cinnamon, ground
- 2.46 ml red pepper flakes, crushed
- 1.23 ml allspice, ground
- 118.29 ml dried cherries
- 118.29 ml water
- 9.85 ml cornstarch
- Place oil in bottom of 13x9" baking pan; spread to coat bottom.
- Arrange chicken in pan; set aside. In small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, red pepper and all spice; mix well.
- Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from pan; set aside. Pour remaining sauce evenly over chicken in baking pan.
- Bake at 350 for 40 to 50 minutes, or until chicken is cooked through, turning once. Remove chicken to serving dish; keep warm.
- Pour pan drippings into reserved sauce; stir in dried cherries, water and cornstarch.
- Bring to a boil over medium-high heat; cook 1 to 2 minutes, or until sauce is thickened, stirring frequently.
- To serve, pour sauce evenly over chicken.
It took me about a week after registering on this site to try out one of the recipes. This was it. I had a feeling I would like it when I saw the name. That feeling grew when I saw the ingredients. I underestimated just how good it would be. This is probably the best chicken recipe I have ever made. It was simple, smelled phenomenal while it was baking, and had a perfect combination of sweet and spicy... one of my favorite flavor combinations. I made one substitution. I used four boneless, skinless chicken breasts instead of the six thighs (which I assumed had bones). I made the sauce just how it was in the recipe... Phenomenal.
Very flavorful and different(in a good way). I added almost 2x as much spices and it was wonderful. I will definetly make it again. Mel
I made this with breasts as well. I left the skin on (removing any excess fat) to avoid drying it out too much. It was great. I served it to my family and they all loved it. The left overs were even better the next day. Very easy, quick preparation and looks lovely served with saffron rice and fresh green beans. A great company dish.