Roasted Chicken with Dried Cherries, Capers and Chilies

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  • Total Time: 1 hrs 30 mins
  • Hands-on Time: 20 mins
  • Makes: 8 servings

A uniquely elegant and well-balanced combination of sweet, savory and spicy, this recipe makes a great entrée for a dinner party. Roasted chicken pairs beautifully with the sweetness of dried cherries, the spiciness of chilies and bold flavor of capers.


  • 1 teaspoon Frontier Co-op Organic Paprika

    1/4 teaspoon Frontier Sea Salt

    1/4 teaspoon Frontier Co-op Organic Medium Grind Black Pepper

    4 bone-in chicken breast halves, skinned

    2 tablespoons extra-virgin olive oil, divided

    1 small red onion, chopped

    1 ½ cups reconstituted Frontier Co-op No-Chicken Broth Powder

    1/2 cup dried cherries

    2 tablespoons capers

    2 tablespoons honey

    1 teaspoon Frontier Co-op Organic Cumin

    1 Frontier Co-op Organic Cinnamon Stick, broken in half

    1 to 2 hot chile peppers, seeded and diced


    1. Preheat oven to 400 degrees.

    2. In a small bowl, combine paprika, chili powder, salt and black pepper. In a large shallow roasting pan, place chicken; brush with 1 tablespoon oil and sprinkle with dry seasoning mixture.

    3. Roast for 45 minutes, or until thermometer inserted into thickest portion registers 180 degrees and juices run clear.

    4. Meanwhile, in a medium saucepan over medium heat, heat remaining 1 tablespoon oil. Add onion and cook for 5 minutes, or until soft. Add broth, cherries, capers, honey, cumin, and cinnamon stick. Bring to a boil, reduce to medium-low heat and simmer for 20 minutes, or until  cherries are plump and sauce has thickened. Stir in chile peppers.

    5. For extra flavor if desired, once chicken is cooked, drain off pan juices and stir them into cherry sauce. Remove and discard cinnamon stick before serving.

    6. Place chicken on a serving platter and top with sauce.


    If in a hurry, choose boneless chicken breast and reduce roasting time to 25 minutes.


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