Cherry Chicken

How do you break out of a rut?  With Cherry Chicken from NomNomPaleo, that’s how!  I was afraid of this one being overly sweet, but the cherries are the only sweet ingredient. With enough savory items going into it, you get a hint of the cherry flavor without the sweetness.

The recipe calls for drumsticks, but I did this with bone-in, skin-on thighs. I baked them on top of a rack placed on a tinfoil lined baking sheet for 20 minutes skin side down, then 25 minutes skin side up. The results were amazing enough that I now have another dish in my regular rotation.

I got this recipe from the NomNomPaleo iPad/iPhone app, but if you don’t have access to that, here it is:

Cherry Chicken
Recipe from the Nom Nom Paleo™ app

Makes : 6 servings
Hands-On Time : 15 min
Total Time : 7 hours
Even when you’re on a Whole30®, a little sweetness can be a welcome balance to your savory dishes. With this recipe, you won’t even be cheating — after all, cherries are the only sweetener here. Frozen cherries work great, but if it’s the peak of cherry season, you better use the fresh ones. I don’t care if your kitchen looks like a crime scene after you’re done pitting them.
1 pound ripe cherries, pitted

2 small shallots

3 tablespoons white balsamic vinegar

1 tablespoon Paleo-friendly fish sauce

⅓ cup macadamia nut oil

2 teaspoons kosher salt

Freshly-ground black pepper

4 pounds chicken drumsticks

Cooking Equipment:
Large bowl

Cherry pitter

Chef’s knife

Cutting Board

Measuring cups and spoons


Rimmed baking sheet

Aluminum foil

Wire rack

Preparation Steps:
Wash your cherries, and… [1 lb cherries]

Pit them. You can bypass this step by substituting frozen pitted cherries, but fresh Bing cherries are worth the mess.

Reserve the pitted cherries in a bowl.

Toss the shallots into your blender. [2 shallots]

Dump in the cherries, too.

Add the balsamic vinegar, and… [3 T white balsamic vinegar]

Pour in the fish sauce for added umami. [1 T fish sauce]

Add the macadamia nut oil. [⅓ cup macadamia nut oil]

Season with salt and pepper. [2 tsp kosher salt pepper]

Blitz the marinade on high to purée all the ingredients.

Taste the marinade and adjust the seasoning as necessary.

Place the chicken in shallow baking dish. [4 lb chicken drumsticks or thighs]

Pour on the marinade.

The marinade should completely cover the chicken.

Cover the container with a tight-fitting lid and let it marinate in the refrigerator for at least 6 hours. Don’t go past 12 hours — you don’t want it to get mushy from the acidic marinade.

When you’re ready to cook the chicken, remove it from the fridge and preheat the oven to 400°F (or 375°F if using convection bake).

Place a wire rack on a foil-lined rimmed baking sheet and arrange the chicken on top.

Bake the chicken for 40 minutes, flipping the chicken pieces over at the halfway point.

The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.

Plate and serve immediately.

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©Nom Nom Paleo LLC


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