Updated: Jun 6, 2021
This dish is a favourite of mine, but I haven’t had the chance to make it in a while.
I happened to have the cherries for the jam I was planning to make, but seeing that I had the chicken as well I didn’t want to miss the opportunity of making this lovely sweet and sour stew.
You could if you preferred, substitute the chicken for lamb, but to be honest my preference is chicken, it goes mouth-wateringly well with the cherries.
This recipe is enough for 4 people.
6 pieces of chicken thigh
1 onion (medium size)
350g sour cherry
1/3 cup white granulated sugar
1tsp ground turmeric
1/2 tsp cinnamon
1/4 tsp ground black pepper
1 tsp salt
Pinch of nutmeg
Pinch of ground saffron
1/2 cup vegetable oil
2 cups cold water
Finely chop the onion and fry in the vegetable oil until golden brown.
Add the turmeric and fry with the onion for 1 minute.
Add the ground pepper, salt, cinnamon and nutmeg and mix well.
Add the chicken
Pour 2 cups of cold water to the chicken and allow to simmer over a medium heat for 45 minutes until the chicken cooks through but is still firm.
Note: If you're using lamb instead, then you will need to fry it well after the turmeric has been added to the onions, then add the rest of the spices and allow to cook a bit before you add the water.)
Add the cherries and 1/8 cup of sugar and stir.
Note: You can add a little bit more sugar if you like at this point
Finally add a generous pinch of ground saffron, stir and cover the top.
Allow to simmer over a medium to low heat for another 30 to 45 minutes or until the chicken is tender and cooked through.
Enjoy with either plain or saffron rice.