Spiced Chicken with Cardamom Cherries

Sweet cherries and Indian spices combine to create this unique summer-fruit eating experience.

LET'S MAKE THIS RECIPE!

15
PREP TIME

25
TOTAL TIME

4
SERVINGS

Ingredients


  • 6 Boneless, skinless chicken thighs
  • 3 Garlic cloves, minced
  • 2" piece Fresh ginger, grated fine
  • 2 Tbsp. Vegetable Oil
  • 1 tsp. Fennel Seeds
  • 1 tsp. Salt
  • 1 tsp. Whole Coriander
  • 2 tsp. Curry powder (Sharwood or McCormick's brand)
  • 1/2 tsp. Black pepper
  • 1/2 tsp. to taste Cayenne, hot red chili powder, or paprika
  • 4 cups Fresh BC Tree Fruits Cherries, pitted and halved
  • 12 Cardamom Pods
  • Juice Whole Lemon
  • 2 Tbsp. White sugar or honey
  • 1/4 cup Clarified butter (or vegetable oil)
  • 1 large Sweet Onion

Additional Photos


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Directions


  • STEP 1

    Roughly crush fennel and coriander in a mortar and pestle or spice grinder.  Add the remaining dry spices, oil, minced ginger and garlic.  Marinate at least 2 hours or up to one day.

  • STEP 2

    Pit and slice cherries, toss with lemon juice, sugar and cardamom pods. Slice onions pole-to-pole in ½ inch pieces.

  • STEP 3

    Heat the clarified butter over high heat; fry onions for 1-2 minutes. Add chicken pieces, pushing onions aside so that they do not burn. Turn chicken after 2 minutes, cook 2 minutes more. Push onion and chicken to the side, and add cherries with all the juices. Heat for 1 minute or until chicken is fully cooked, serve over rice, bulgur wheat, or with Naan bread.