Cherry season is in full bloom and I simply cannot resist buying a punnet every time I set foot into the shops.
Not only are they very photogenic, but there is something so extravagant in sitting with a bowl of chilled cherries.
Of course we immediately think of dessert with cherries and that is perfectly fine, because it is rather hard to resist Cherry Almond Tart with a scoop of vanilla ice cream. Or go all French with a decadent Cherry Clafoutis.
However nothing stops us from using cherries in savoury dishes and with the festive season at hand, you can glam up chicken, pork or duck by adding a few cherries.
Christmas Chicken with Cherry Sauce
4 chicken fillets
salt and pepper
150 g spinach raw
3 – 4 good quality pork sausages remove meat from the casing
12 strips pancetta
For the cherry Sauce
500 ml fresh cherries pitted
80 ml sugar
1 – 2 star anise
15 ml balsamic vinegar
pinch of salt
lemon juice to taste
5 – 10 ml cornflour
a little cold water to mix with cornflour
a few sprigs fresh thyme
100 ml water
Preheat the oven to 180ºC.
Place each chicken breast between two layers of plastic and use a meat mullet and lightly flatten the chicken to about 3-4 mm thick.
Season lightly with salt and pepper.
Lay a single layer of spinach on the chicken.
Use the meat from one sausage and place in a sausage shape at the top end of the chicken closet to you.
Start rolling the chicken and place on plate with the join at the bottom.
Use 3 strips of pancetta on each chicken roll and cover the chicken with it.
Cover the chicken with foil and make sure there are no gaps in the foil.
Make the other rolls in the same fashion and place on a baking sheet.
Bake for 30 – 40 minutes.
Remove foil and place back in the oven for five minutes to brown.
For the Cherry Sauce
Place the cherries, thyme, sugar, salt , water and star anise in a pot and bring to the boil.
Cook until cherries are soft and almost mushy.
Add the vinegar and lemon juice.
Mix the corn flour with water and add to the sauce.
Keep the sauce in a glass jar until needed. Serve with the Christmas Chicken
Who is Nina Timm?
Not only is Nina a food stylist, photographer and chef, she is also a mother who understands that someone working full-time needs help in the kitchen. She gets that you are looking for recipes that are easy, affordable and delicious, exactly what inspired her to start Easy cooking from Nina’s kitchen. Nina also runs a successful cooking school, is a published author and travels across the country motivating her audience while teaching them to become better cooks