Tarragon Shallot Cherry Chicken

What you need

1 pound boneless chicken thighs
2 shallots, thinly sliced
2 cups of cherries, pitted and halved
1/8 cup of red wine vinegar
1/4 cup of balsamic vinegar
2 tsp cinnamon
2 tbsp of tarragon
1 tsp of ground ginger
1/2 tsp of dried oregano
1/2 tsp of dried thyme
1 cup of sliced almonds
sea salt and pepper to taste
coconut oil


What you do:
1. Sauce first! I a saucepan heat up 1 tbsp of coconut oil under medium heat.

2. Add the shallots to the pan anc cook down until they are translucent. Mix them around so they don't burn. Add your cherries, red wine & balsamic vinegar, 1 tsp of cinnamon, 1 tsp of tarragon, and salt & pepper to taste. Let that cook down for a bit under low heat! Your flavors will to quote the Beatles, "come together".

3. In a seperate large skillet cook your chicken by adding 1 tablespoon of coconut oil to it under medium heat. While the pan heats, season your chicken on both sides with the leftover cinnamon & tarragon, along with oregano, thyme, ginger, salt & pepper.

4. Add chicken to the hot pan & cover the pan to help steam it and cook a bit quicker. Let the chicken cook on both sides for about 6 minutes on both sides.

5. Once the chicken is done cooking, set it to the side.

6. One more step! And don't skip this step!

7. Clean your chicken skillet. Add dabble a little coconut oil with your almonds under medium heat. Sprinkle cinnamon & salt and mix around to combine. Toast the almonds for 5 minutes. Don't burn the almonds. They should be crunchy to taste.

8. Now for the grand finale. Grab a piece of chicken, top with cherry sauce and top with almonds. Beautiful!