Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, December 23, 2009

Chicken with Cherry Sauce

(Vişneli Tavuk)

Chicken with Cherry Sauce
1 whole chicken
1 lemon, cut in 4
1 small onion, peeled
1 tsp oregano
2 tbsp butter, room temperature

Cherry Sauce:
1 cup red sour pitted Cherry compote juice, in jar-in light syrup
4 tbsp sugar
1 tbsp honey
1 tsp cinnamon
1 tbsp corn starch
1 1/2 cup cherries
1 tbsp butter, unsalted

1 /4 cup sliced almond, roasted

Wash the chicken and dry it with paper towel. Season with salt and pepper inside and outside of chicken. Also season with oregano inside of it and place lemon wedges and onion in it. Spread the butter all over the chicken with your hand. Place chicken in a oven dish, cover with aluminum foil. Preheat the oven 500 F (260 C), cook for about half an hour. Remove the aluminum foil, reduce the heat to 350 F (180 C), cook another 1 hour. Let sit chicken 10 minutes, then cut in four.

In the meantime prepare the sauce; Place the sugar, honey, cinnamon and corn starch in a small pot. Slowly add 1 cup of cherry compote juice and stir constantly to avoid lumps over medium heat. When it gets thicker, add in the cherries and butter. Cook for 1 more minute and turn the heat off.

Place the baked chicken pieces on a serving dish. Pour the cherry sauce over the chicken, sprinkle some roasted almonds and serve with Pilaf with Orzo.

4 servings.



At 5:52 AM, Blogger Nadji said...

It looks delicious.
I like it.
See soon

At 10:41 PM, Anonymous Anonymous said...

YUMMMMM! This dish was a hit at a dinner party I had last evening. It is easy to make and the sauce is outstanding. I used sour cherries. Thank you for sharing this receipe!!

At 2:24 PM, Anonymous Anonymous said...

While in Turkey we hasd a wonderful dish that was supposed to have been an Ottoman recipe. It was a roulade of chicken or turkey with an apricot sauce served with a kind of pilaf. Can you help me with this recipe? It seems a bit like the cherry chicken listed.

At 2:08 PM, Blogger Binnur said...

I think what you are asking is Mahmudiye that I've already posted. Here is the address;

At 3:17 PM, Anonymous Chris said...

Recipe was tasty though sauce was too thick and so did not look apetizing. I would reduce the amount of cornstarch to perhaps 1/2 tbsp maximum. I also cut the sugar to 2 tbsp to maximize the flavor of the cherries, and the dish was sweet enough, especially given the inclusion of honey and cherry juice.


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