CHERRY CHICKEN

“I want to live in a world where a chicken can cross the road without its motives being questioned.”

Lately I’ve had a craving for chicken.  Maybe it’s because chicken is easy and available.  And with the availability of chicken there is now an plethora of great fruit in produce departments.  There are cherries and fruits of every ilk.  And so…

INGREDIENTS:

Whole chicken, cut up, or 6 to 8 of your favorite chicken parts

1/3 cup almond flour, or wheat flour if your gluten friendly

1 t salt

1/2 t paprika

1 t curry powder

3 T coconut oil

1 cup chicken broth

1 cup pitted Bing cherries

1/2 cup pineapple tidbits

fresh rosemary and/or avocado, cut in spears, for garnish

DISTRUCTIONS:

Preheat oven to 375 degrees.  Combine flour with salt, paprika, and curry in a bag.  Shake.  Add chicken.  Shake a bit more to coat all the pieces.

In a large skillet, warm the coconut oil and brown the chicken gently on all sides.  Cast-iron would work nicely and make the following step unnecessary. Place gently browned chicken pieces into an oblong casserole dish or leave it in the cast-iron skillet.  Add the broth, cover, and bake for about 20 minutes.

Remove the cover and arrange fruit on top.  Add a bit more broth if you think it’s a bit low.  bake, uncovered, another 20 to 25 minutes.

chix cher

Nice additions to this dish, and items that would add color and variety, would be red pepper and onion chunks.

A nice fall dinner with mashed cauliflower or potatoes on the side.  Add a green veggie or salad.  Comfort food at its best!

Loveya – The Grandma

 

 

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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