Seared Marinated Artichokes
Chicken with Cherries & Pumpkin Seed Wild Rice
| By : |
| Prep Time | 5 minutes |
| Cook Time | 50 minutes |
| Servings |
4-8 servings
|
Ingredients
- 1 cup balsamic vinegar
- 1/2 cup evaporated palm sugar
- 1 tablespoon molasses
- 1/4 cup butter melted
- 1 orange peeled and quartered
- 1 onion julienned
- 12 chicken thighs
- 1/4 teaspoon sea salt
- 4 sprigs rosemary
- 2 cups Bing Cherries pitted and halved fresh
- 4 cups vegetable stock low sodium
- 1 1/3 cups wild rice rinsed
- 1/4 cup butter
- 1 onion minced
- 2 plum tomatoes diced
- 1/2 cup pumpkin seeds toasted
- sea salt to taste
Ingredients
|
Instructions
- In the inner pot of the Instant Pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.
- Add the chicken, salt and rosemary. Stir to coat.
- Add
1 1/2 cups of cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust pressure cooking time to 25 minutes. - When done and pressure has naturally released, remove the lid.
- While the chicken is cooking: Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.
- In a large sauté pan, heat the butter. Sauté onion until caramelized.
- Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.
- Add
1/2 cup of cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicy. - Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.
- Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary. Enjoy!
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