A luscious maraschino cherry compote transforms roast chicken into something special. Simmering the compote and sauce burns off most of the liquor, but the cherries retain a bold, full flavor.
Makes 4 to 6 servings
3- to 4-pound chicken, cut into quarters or eighths
1 lemon, cut into quarters
1 tablespoon paprika
1/2 teaspoon cinnamon
1 cup maraschino cherries, stemmed, pitted and roughly chopped
1 cup pomegranate juice
3 tablespoons butter
Salt and pepper
Preheat the oven to 350 degrees.
Arrange the chicken pieces in a roasting pan. Squeeze the juice from the lemon quarters over the chicken, then sprinkle the paprika and cinnamon over the chicken as well.
Tent with foil and roast in oven for 30 minutes. Remove the foil, turn the pan by 180 degrees, and cook for another 30 minutes. Turn the pan once again, and cook for a final 30 minutes, or until the chicken is cooked through. Remove the chicken from the oven, cover it with foil, and allow it to rest while preparing the cherry compote.
In a small saute pan, stir together pomegranate juice and cherries over medium heat. Stir occasionally, allowing the juice to reduce by half (about 8 to 10 minutes). Add the butter, stirring to create a rich mixture. Season with salt and pepper and remove from heat. Spoon about a tablespoonful over each chicken piece and serve.
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