Family Foods

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Cherry Sauce Chicken
Makes 4


    Preheat 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.
    Transfer thighs to a baking sheet and roast until chicken is cooked through and juices run clear, about 20 to 25 min.
    Meanwhile, 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.
    1 tsp (5 mL) each salt, ground cumin and ground coriander
    8 chicken thighs, bone-in, skin-on
    1/4 tsp (1 mL) canola oil
    2 cups (500 mL) frozen Dark Sweet Cherries
    1/4 cup (60 mL) sugar
    1 tbsp (15 mL) balsamic vinegar
    1/8-1/4 tsp (1 mL) pepper