Spiced Chicken with Cardamom Cherries

Ingredients

• 6 Boneless, skinless chicken thighs
• 3 Garlic cloves, minced
• 2" piece Fresh ginger, grated fine
• 2 Tbsp. Vegetable Oil
• 1 tsp. Fennel Seeds
• 1 tsp. Salt
• 1 tsp. Whole Coriander
• 2 tsp. Curry powder (Sharwood or McCormick's brand)
• 1/2 tsp. Black pepper
• 1/2 tsp. to taste Cayenne, hot red chili powder, or paprika
• 4 cups Fresh BC Tree Fruits Cherries, pitted and halved
• 12 Cardamom Pods
• Juice Whole Lemon
• 2 Tbsp. White sugar or honey
• 1/4 cup Clarified butter (or vegetable oil)
• 1 large Sweet Onion

Directions

1. 1

   Roughly crush fennel and coriander in a mortar and pestle or spice grinder. Add the remaining dry spices, oil, minced ginger and garlic. Marinate at least 2 hours or up to one day.

2. 2

   Pit and slice cherries, toss with lemon juice, sugar and cardamom pods. Slice onions pole-to-pole in ½ inch pieces.

3. 3

   Heat the clarified butter over high heat; fry onions for 1-2 minutes. Add chicken pieces, pushing onions aside so that they do not burn. Turn chicken after 2 minutes, cook 2 minutes more. Push onion and chicken to the side, and add cherries with all the juices. Heat for 1 minute or until chicken is fully cooked, serve over rice, bulgur wheat, or with Naan bread.