Cherry Sauce Chicken
Prep Time
Cooking Mode
1 tsp each salt, ground cumin and ground coriander
8 chicken thighs, bone-in, skin-on
¼ tsp canola oil
2 cups frozen Dark Sweet Cherries
¼ cup sugar
1 tbsp balsamic vinegar
⅛-1/4 tsp pepper
1 tsp each salt, ground cumin and ground coriander
8 chicken thighs, bone-in, skin-on
¼ tsp canola oil
2 cups frozen Dark Sweet Cherries
¼ cup sugar
1 tbsp balsamic vinegar
⅛-1/4 tsp pepper
Directions
1Preheat oven to 400°F (200°C). In a small bowl, combine salt, cumin and coriander and rub into all sides of thighs. In a large skillet, heat oil over medium-high heat. Place 4 thighs, skin side down, in skillet and cook until fat starts to render and skin becomes crispy and brown, about 3 to 5 min. Turn thighs over and cook for another 3 to 5 min. Set aside. Sear second batch.
2Transfer thighs to a baking sheet and roast until chicken is cooked through and juices run clear, about 20 to 25 min.
3Meanwhile, in a medium saucepan, combine cherries, 1/2 cup (125 mL) water, sugar and vinegar. Simmer over medium-low heat, mashing cherries lightly with a fork until they release their liquid and thicken into a sauce, about 10 min. Season sauce with pepper and serve with chicken thighs.
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