Since I have stopped making most cakes due to a high sugar reading, I have had a jar of sour cherries in my pantry for months now, and had to work out what to do with it. Do not use the whole 670 g jar or all of the juice or you will have too much cherry sauce.
I chose to team it with chicken, and a salad of wild rice, green apples and pecan nuts. However I could not buy wild rice online, so bought brown rice mixed with wild rice.
Ingredients For the chicken 5 chicken breasts (I used 2 large ones cut)
Bit of dark soy sauce
5 slices lemon, thinly cut
For the cherry sauce 1 tbsp cider vinegar
2 tbsp coconut sugar (or brown)
1 tbsp corn flour
300 g jar pitted sour cherries Juice from the cherries
½ cup chicken broth
½ tbsp orange zest
½ tbsp lemon zest
¼ cup orange juice
1 tbsp lemon juice
For the rice 1 1/3 cups rice or black rice
1½ cups apples, chopped into pieces
½ cup red capsicum, chopped
½ cup currants
½ cup pecans, toasted and chopped (for a few minutes only)
1 shallot, chopped
2 tbsp balsamic
2 tbsp oil
Method For the rice
Rinse the rice for about 2 minutes and drain.
Cook the rice according to packet instructions.
Drain again if need be, and put in a large bowl.
Add the apple, capsicum, currants, pecans and onion, and stir to mix.
Mix the balsamic, oil and some salt and pepper to make the dressing.
Pour the dressing over the salad and stir well.
Serve immediately or I put it in the fridge for about 2 hours, and had it cold with the chicken.
For the sauce
Put the vinegar and sugar in a saucepan and bring to the boil. Cook, stirring constantly until the mixture caramelises (about 5 - 10 minutes).
Mix the cornflour and 2 tbsp of cherry juice.
Put the remainder of the juice (bearing in mind that if you buy a 670 g jar of cherries, you do not put ALL of the juice in) into the vinegar mixture on a low heat.
Add the chicken stock, zests, and the cherries.
Cook for a further few minutes, then add the corn flour mixture, stirring thoroughly until it is combined. Stir until the sauce thickens.
For the chicken
Start the chicken about 15 minutes before the sauce is ready so that it is all finished at the same time.
Brush the chicken with the soy sauce.
Just use enough soy to coat the chicken lightly
Put a slice of lemon on each breast and add some pepper.
Line a baking tray or similar with foil and put the chicken on this.
Grill till the chicken is just done (do not overcook) and this will depend on the thickness. I did it for about 5 minutes on each side.
Lemon is burnt, but this does not matter
Remove the lemon slices, and put on the plates. Serve with the sour cherry sauce
Add the salad on the side. The salad soaks up some of the sauce and this sauce goes well with the salad!