Chicken with Cherries & Pumpkin Seed Wild Rice
By :Dana Miller
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Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cherries, Chicken, Pumpkin Seeds
Prep Time 5 minutes
Cook Time 50 minutes
Servings
4-8 servings
Ingredients
  • 1 cup balsamic vinegar
  • 1/2 cup evaporated palm sugar
  • 1 tablespoon molasses
  • 1/4 cup butter melted
  • 1 orange peeled and quartered
  • 1 onion julienned
  • 12 chicken thighs
  • 1/4 teaspoon sea salt
  • 4 sprigs rosemary
  • 2 cups Bing Cherries pitted and halved fresh
  • 4 cups vegetable stock low sodium
  • 1 1/3 cups wild rice rinsed
  • 1/4 cup butter
  • 1 onion minced
  • 2 plum tomatoes diced
  • 1/2 cup pumpkin seeds toasted
  • sea salt to taste
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cherries, Chicken, Pumpkin Seeds
Prep Time 5 minutes
Cook Time 50 minutes
Servings
4-8 servings
Ingredients
  • 1 cup balsamic vinegar
  • 1/2 cup evaporated palm sugar
  • 1 tablespoon molasses
  • 1/4 cup butter melted
  • 1 orange peeled and quartered
  • 1 onion julienned
  • 12 chicken thighs
  • 1/4 teaspoon sea salt
  • 4 sprigs rosemary
  • 2 cups Bing Cherries pitted and halved fresh
  • 4 cups vegetable stock low sodium
  • 1 1/3 cups wild rice rinsed
  • 1/4 cup butter
  • 1 onion minced
  • 2 plum tomatoes diced
  • 1/2 cup pumpkin seeds toasted
  • sea salt to taste
Votes: 0
Rating: 0
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Instructions
  1. In the inner pot of the Instant Pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.
  2. Add the chicken, salt and rosemary. Stir to coat.
  3. Add 1 1/2 cups of cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust pressure cooking time to 25 minutes.
  4. When done and pressure has naturally released, remove the lid.
  5. While the chicken is cooking: Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.
  6. In a large sauté pan, heat the butter. Sauté onion until caramelized.
  7. Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.
  8. Add 1/2 cup of cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicy.
  9. Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.
  10. Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary. Enjoy!
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