Something new and interesting to try with chicken breasts, with a lovely cherry flavour and a hint of anise. We suggest serving it with brown rice and steamed green vegetables. Serves 4.

Cherry chicken with rosemary


  • ½ onion, peeled and sliced
  • 1 tsp olive oil
  • 8 star anise
  • 4 chicken breasts with skin
  • 2 tbsp tamari or soy sauce
  • 1 tbsp honey
  • 100ml freshly squeezed orange juice
  • 2 tbsp balsamic vinegar
  • 100ml water
  • 300g cherries


You can either remove the stones from the cherries or save the effort and leave them in – just remember to warn everyone before eating! If fresh cherries are out of season, opt for unsweetened frozen ones instead.

Preheat the oven to 180 degrees/Gas mark 4. In a flameproof casserole, soften the onion in the olive oil together with the star anise. Add the chicken and cook for 2-3 minutes on each side until lightly coloured. Stir in the tamari, honey, orange juice, balsamic vinegar and wine. Bring to the boil, lower the heat and simmer for 4-5 minutes.

Tip in the cherries and stir to mix. Cover and cook in the oven for 20 minutes, then squish the cherries into the sauce to make it darker and more flavourful. Bake, uncovered, for a further 20-25 minutes or until the chicken is tender. Serve with brown rice and steamed green vegetables.