preparation

Makes 4 servings

Preparation time: 35 minutes

Cooking time: 25 minutes

1. In a heatproof bowl, pour boiling water over cherries. Set aside.

2. Combine the brown sugar, chili powder, ground ginger, cinnamon, nutmeg, salt, and pepper. Rub this mixture lightly on both sides of the chicken.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and sauté on both sides for 4 minutes. Transfer the chicken to a baking sheet and preheat the oven to 350°F. Bake the chicken, uncovered, until cooked through, about an additional 15 to 20 minutes, until no traces of pink remain.

4. Meanwhile, add the onion to the drippings in the pan and sauté for about 4 minutes. Combine the broth, vinegar, soy sauce, and honey. Add to the skillet and cook for 1 minute. Drain the cherries from the water and add to the skillet.

5. Combine the cornstarch and water and mix until smooth. Slowly add to the sauce and cook until thickened, about 1 minute.

6. Place chicken on a platter, pour the sauce over it, sprinkle with parsley.