This dish was inspired by a favorite Persian food back in my Iranian days. I never learned how to make it the way they did, but over the years I have refined it into something just as good… maybe even better.
You will need:
8 boneless, skinless, chicken thighs
A 32 oz can of black cherries (preferably pitted)
A little flour
Spices: Allspice, Cinnamon, Johnny Seasoning, Saffron
Red Wine (I use Barefoot Refresh, Summer Red – but it doesn’t taste like feet)
Jan’s Sweet Soy Sauce
Butter or Margarine
First heat a thin layer of olive oil with 2 TBS butter or margarine in your electric skillet to 350 degrees Fahrenheit.
Wash the chicken pieces in cold water and dredge them in the flour laced with Johnny Seasoning. Brown them in the skillet.
Meanwhile, start your rice. Bring 3 cups water and a little dab of butter to a boil on the stove with allspice & cinnamon to taste and just a pinch of saffron. Add 1-1/2 cups uncooked white rice, cover, reduce heat to low, and leave that way for the next 15 minutes.
Drain the juice from the cherries into a measuring cup. Put the cherries aside. Add enough wine to the juice to make a total of 3 cups. Add to this 1/4 cup Jan’s Sweet Soy Sauce.
Once the chicken has been browned on both sides, pour this liquid over it, stirring and flipping it around a bit to be completely coat it. Cover, reduce heat to 275.
Grind 1/2 cup cocoanut with 1/4 cup almonds in a food processor (you don’t have to grind it. I do just because my guys have something against nuts), stir into the rice at 15 minutes along with the reserved cherries and a TBS of butter. Cover and keep on low for about 5 minutes more.
The sauce you poured over the chicken will cling to it in a glossy purple coat.
If the rest isn’t thick enough for your liking, you can add a cup of wine mixed with cornstarch and that will thicken it up very much, very quick, so use restraint. You don’t need to do that.
Just serve the chicken and rice already. Your family will make happy “Nom Nom” sounds for you. I love it when they make that sound.