Product Recall:Various Brands of Vegetable Products

Cherry Sauce Over Chicken

Prep time: 5min
Total time: 50min
Serves 4
1 tsp
each salt, ground cumin and ground coriander
5 mL
8
chicken thighs, bone-in, skin-on
0
1/4 tsp
canola oil
1 mL
2 cups
frozen Dark Sweet Cherries
500 mL
1/2 cup
water
125 mL
1/4 cup
sugar
60 mL
1 tbsp
aged balsamic vinegar
15 mL
1/8-1/4 tsp
pepper
1 mL
1/4 of the recipe
calories
340
fat
24 g
saturated fat
7 g
carbs
4 g
protein
27 g
cholestrol
120 mg
sodium
690 mg

Directions

  1. 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.

  2. Transfer thighs to a baking sheet and roast until chicken is cooked through and juices run clear, about 20 to 25 min.

  3. Meanwhile, in a medium saucepan, combine cherries, 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.