The combination of the richly sweet cherries, salty capers, and spicy chiles may seem odd at first, but after one bite, you will want to make this often because the flavors are so marvelous. I prefer using chicken breasts on the bone, as they are much juicier. If you are in a crunch for time, however, use boneless ones and reduce the roasting time to 25 minutes.
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 bone-in chicken breast halves, skinned
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, chopped
- 1½ cups chicken broth
- ½ cup dried cherries
- 2 tablespoons capers
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 cinnamon stick, broken in half
- 1 to 2 hot chile peppers, such as cayenne, red jalapeño, or habanero, seeded and minced
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 the 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.