Chicken with Cherries & Pumpkin Seed Wild Rice
Servings Prep Time
4-8servings 5minutes
Cook Time
Servings Prep Time
4-8servings 5minutes
Cook Time
  • 1cup balsamic vinegar
  • 1/2cup evaporated palm sugar
  • 1tablespoon molasses
  • 1/4cup buttermelted
  • 1 orangepeeled and quartered
  • 1 onionjulienned
  • 12 chicken thighs
  • 1/4teaspoon sea salt
  • 4sprigs rosemary
  • 2cups Bing Cherriespitted and halved fresh
  • 4cups vegetable stocklow sodium
  • 1 1/3cups wild ricerinsed
  • 1/4cup butter
  • 1 onionminced
  • 2 plum tomatoesdiced
  • 1/2cup pumpkin seedstoasted
  • sea saltto taste
  1. In the inner pot of the Instant Pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.
  2. Add the chicken, salt and rosemary. Stir to coat.
  3. 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.
  4. When done and pressure has naturally released, remove the lid.
  5. 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.
  6. In a large sauté pan, heat the butter. Sauté onion until caramelized.
  7. Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.
  8. Add 1/2 cup of cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicy.
  9. Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.
  10. 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!