Roasted Chicken with Cherry & Almond Wild Rice

    Compliments of Jasper Mirabile, chef/owner, Jasper's, Kansas City, MO

    1 cup balsamic vinegar
    ½ cup brown sugar
    4 tbsp butter, melted
    1 orange, peeled and quartered
    1 onion, julienned
    2 lbs Gold’n Plump® bone-in chicken (thighs, breasts, drumsticks)
    1/8 tsp sea salt
    4 sprigs fresh rosemary, leaves stripped and chopped
    1 cup pitted, halved fresh Bing cherries
    Cherry & Almond Wild Rice:
    1 medium onion, minced
    8 tbsp butter
    2 tomatoes, seeded and diced
    3 cups cooked wild rice
    1 cup pitted, halved fresh Bing cherries
    ¼ cup sliced almonds
    ½ cup amaretto liqueur
    salt to taste
    3-4 fresh rosemary sprigs, garnish

Preheat oven to 400°F. In large bowl, combine first five ingredients; mix well. Add chicken, salt, and rosemary leaves; toss to coat. Stir in cherries; place mixture in roasting pan. Bake 45 minutes, until chicken has reached an internal temperature of 165°F; baste as needed. Reserve pan juices. In large skillet, saute onion in butter until caramelized. Add tomato; saute 2-3 minutes. Add wild rice, cherries, almonds, amaretto, and salt; toss. Place on a platter; top with chicken. Pour reserved juices on top; garnish with rosemary sprigs.

4 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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