Tangy Cherry Chicken

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts

2 tablespoons chopped thyme leaves, Salt and pepper
3 cups chicken stock, divided
4 tablespoons butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg
1 cup dry white wine

1 cup dried cherries

2 cups plain couscous
1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 cup honey 

2 scallions, finely chopped

1. Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.

2. In the bottom of a medium sauce pot, add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.

3. Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.

4. In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add scallions. Toss and fluff with a fork to combine.

5. Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. 

 Recipe from Rachel Ray