Recipe by Ron & Joyce Ripple Sr.
This was in my local newspaper today
Top Review by Keith Lewis
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.
- 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
Directions See How It's Made
- 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.