Ingredients: 1 teaspoon paprika 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 bone-in chicken breast halves, skinned 2 tablespoons extra-vigin olive oil 1 small red onion, chopped 1 1/2 cups chicken broth 1/2 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, seeded and diced Directions: Preheat oven to 400 degrees. 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 mix. Roast for 45 minutes, or until thermometer inserted into the thickest portion registers 180 degrees 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. Chef Suggestions: In a hurry? Choose boneless chicken breast and reduce roasting time to 25 minutes.