An easy and delicious dish that combines Eastern Mediterranean and Asian traditions.
The tart sour cherries are traditionally cooked with meatballs in Iran, Syria, and Turkey, and since I love the combination of fruit with all kinds of meat, I thought chicken would be great with cherries. Boned and skinned chicken thighs cook fast, so the cherries don’t lose their bright color when the dish is done.
Last but not least, I balance the cherries’ tartness with plenty of sliced Kea onions which are wonderfully sweet.
I marinate the chicken with soy sauce and wine, as I do when I make a stir-fry, and this adds an extra layer of flavor.
Serve with just fresh crusty bread, or with toasted pita triangles, like Anissa Helou’s Kabab Karaz. Great with a simple bulgur pilaf, as well as with mashed or roasted potatoes. In the winter it is ideally complemented with David Tanis’ Baked Polenta.
Serves 4-5 (more…)