- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 bone-in chicken breast halves, skinned
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, chopped
- 1½ cups chicken broth
- ½ cup dried cherries
- 2 tablespoons capers
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 cinnamon stick, broken in half
- 1 to 2 hot chile peppers, such as cayenne, red jalapeño, or habanero, seeded and minced
- Preheat the oven to 400°F
- In a small bowl, combine the paprika, salt, and black pepper, Place the chicken in a large, shallow roasting pan, brush with 1 tablespoon of the oil and sprinkle with the paprika mixture.
- Roast for 45 minutes, or until a thermometer inserted in the thickest portion registers 180°F and the juices run clear.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat, Cook the onion for 5 minutes, or until soft. Add the broth, cherries, capers, honey, cumin, and cinnamon stick. Bring to a boil, reduce the heat to medium-low, and simmer for 20 minutes, or until the cherries are plump and the sauce has thickened. Stir in the chile peppers.
- When the chicken is cooked, for extra flavor, if desired, drain off the pan juices and stir them into the cherry sauce. Remove and discard the cinnamon stick before serving.
- Place the chicken on a serving platter and top with the sauce.