Chicken Sour Cherry Pistachio Skillet Bake

Serves 4

Time 1 hour

Ingredients

1kg thicken thighs, skin on and bone in

1 tbsp extra virgin olive oil

8 garlic cloves

1 orange or lemon

1-2 tbsp finely chopped rosemary

1½ cups sour cherries*

2 tbsp honey

Sea salt and black pepper

To serve: fresh green salad and sourdough bread

Method

Heat oven to 200°C.

Pat the skin of the chicken dry and season all over with salt. Heat a 20cm skillet on medium heat to high heat and add the chicken skin side down to brown off the skin for around 5-7 minutes. The skin should look lovely and golden.

Whilst the chicken cooks, slice half the lemon or orange into thin pieces, and zest and juice the other half, then set aside.

Once the chicken skin is golden, reduce the heat, flip the chicken over and add rosemary, garlic, orange or lemon slices to the pan. Then add the cherries, around the chicken. Drizzle the cherries with honey and juice, and sprinkle with lemon or orange zest and place into the oven for 35-40 minutes.

Once cooked, season with sea salt and black pepper and serve with a fresh green salad and crusty sourdough bread to mop up all the juices.

*You can find jars of sour cherries in green grocers and specialty delis.