Servings: 4 to 6
This fresh seasonal sauce—so good you’ll be glad to have leftovers—features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don’t burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains.
This recipe is excerpted from Year-Round Slow Cooker.
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
Making the recipe for the first time I was a bit disappointed (agree with the other reviewers about its blandness and runny texture). The tomatoes were just overwhelming and there was no flavor of cherries.
Making it next time, I simply halved the tomatoes. I loved the sauce then! The reserved leftover went well as a spread.
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