Chicken and Dried Cherries

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chicken and dried cherries
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 10 ounce box couscous
  • 2 tablespoons flour
  • 1 1/2 teaspoons curry powder
  • Salt
  • 3/4 pound skinless, boneless chicken thighs, cut into cubes
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 small onion, thinly sliced
  • 2 ribs celery, sliced, plus chopped leaves for garnish
  • 1/4 cup chopped dried cherries
  • 1/3 cup evaporated milk


Prepare the couscous according to package instructions. Meanwhile, in a bowl, combine the flour, curry powder and 1/2 teaspoon salt. Add the chicken and toss to coat.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until browned and just cooked through, 5 minutes. Transfer the chicken to a plate.

Add the remaining 1 teaspoon olive oil to the skillet and heat over medium-high heat. Add the onion and sliced celery and cook, stirring, for 3 minutes. Add the cherries and 1/2 cup water and bring to a boil. Stir in the evaporated milk and chicken along with any juices; season with salt. Serve over the couscous and top with the celery leaves.