- 1 lb free range chicken (I used thighs. Fattier, tastier, cheaper)
- 2 shallots, thinly sliced
- 2 cups cherries, pitted and halved
- 1/8 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 2 teaspoons cinnamon
- 2 tablespoons dried tarragon
- 1 teaspoon ground ginger
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup sliced almonds
- sea salt and pepper, to taste
- 2 tablespoon coconut oil
Ok, let’s get the saucy sauce together. Pull out a saucepan and heat up 1 tablespoon coconut oil under medium heat.
Add your thinly sliced shallots to the pan and let them cook down until they are translucent. Mix them around every couple minutes so they don’t burn. Now add your cherries along with your red wine vinegar, balsamic vinegar, 1 teaspoon cinnamon, 1 teaspoon tarragon, and salt and pepper to taste. Let that cook down for a bit under low heat.
While your saucy sauce flavors come together, pull out a large skillet to cook up your chicken. Add 1 tablespoon of coconut oil to it under medium-high heat. While the pan heats, season your chicken on both sides with the leftover cinnamon and tarragon, along with oregano, thyme, ginger, salt and pepper.
Add chicken to the hot pan and cover the pan to help steam it and cook a bit quicker. Let the chicken cook on both sides for about 5-6 minutes/side depending how thick those little guys are.
Once your chicken is done cooking, set it to the side. One more step. And don’t skip this step. DON’T!
Grab a small skillet, add just a lil dabble of coconut oil along with your almonds under medium-high heat. Add a sprinkle of cinnamon and salt and mix around to combine. Toast the almonds for about 5 minutes, if that, mixing constantly. These guys will burn easily so keep an eye on them. Taste one (without burning your mouth you idiot) to see if the texture is a bit crunchy and taste is to your liking.
Now for the grand finale. Grab a piece of chicken, top it with your cherry saucy sauce, and top it with toasted almonds. Oh hellllls yeah. Beautiful.