Fresh Cherry and Herbs Chicken

Fresh Cherry and Herbs Chicken

Ingredients:
2 tablespoons olive oil
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 pound free-range, organic chicken thighs
1 cup sliced almonds
Freshly ground black pepper, to taste

Directions:
Add 1 tablespoon olive oil to a large sauté pan over medium heat.
Stirring occasionally, cook the shallots until translucent (3-4 minutes).
Add the cherries, vinegars, cinnamon, tarragon and pepper.
Turn heat down low and simmer for 10 minutes.
Meanwhile, heat another pan over medium-high heat with the remaining
tablespoon of fat.
Add the chicken and cook until done (about 12 minutes), turning once.
Heat up a small sauté pan and add the almonds.
Cook the almonds, constantly shaking the pan, until they are lightly toasted and
you can smell them.
Divide the chicken among dinner plates.
Pour the sauce over the chicken and garnish with the sliced almonds.
Duck Breasts With Peach Salsa
Serves 4
If you’ve never had duck breast, you may be surprised that it doesn’t “taste like
chicken.” In fact, it’s in a class all it’s own. Rich and flavorful, duck has more fat
than chicken, but you don’t have to worry about that on the Paleo diet.