Grilled Curried Chicken with Cherry Sauce

Cherry Sauce Ingredients

Cherry Sauce Ingredients

When I come home from a trip I like to bring regional specialities home with me to use in my cooking. This recipe uses dried cherries from Traverse City. I brought home 8 pounds of them so I’ve gotta get crackin’ and use some of them. My son, Matt, informed me that I had too many desserts on the blog and that I need to add more main dishes . . . not sure this is what he had in mind but it did turn out great. The cherry sauce has a chutney-type flavor and I served it over grilled curried chicken. The cherry sauce makes way more than you will need for the amount of chicken so save and use with some grilled pork. Because this is so flavorful I serve it with something simple like Uncle Ben’s Wild Rice Pilaf and steamed broccoli.

Cherry Sauce

1 C. dry red wine
1/4 C. diced onion
1 T. chopped garlic
1 C. dried cherries
1 t. powdered ginger
2 C. chicken stock (I use Kitchen Basics)
2 T. butter
1 t. fresh ground pepper

Place the wine, onion, garlic, cherries, and ginger in a large sauce pan. Bring to a boil and reduce the mixture until only 1/4 C. of the wine remains. Add the chicken stock and boil over high heat until reduced by half. Puree in food processor until smooth. Return it to the sauce pan and over medium heat whisk in the butter a little at a time and season with the pepper and with salt to taste.

Grilled Curried Chicken

8 boneless, skinless chicken thighs
1 T. canola oil
1 t. curry powder

Place all three ingredients in ziploc bag and squish around until the thighs are evenly coated with the oil and curry powder. Let marinate a couple of hours. Grill over medium heat until done. Serve with the cherry sauce.

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