Cherry Sauce Chicken



Without gluten

Nutritional Facts Per Serving

27 g
4 g
Show all nutrition facts

Nutritional Facts

Per 1/4 recipe
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 24 g
    • Saturated fat  7 g
  • Cholesterol 120 mg
  • Sodium  690 mg
  • Carbs 4 g
  • Protein 27 g


  • 1 tsp each salt, ground cumin and ground coriander
  • 8 chicken thighs, bone-in, skin-on
  • 1/4 tsp canola oil
  • 2 cups frozen Dark Sweet Cherries
  • 1/4 cup sugar
  • 1 tbsp balsamic vinegar
  • 1/8-1/4 tsp pepper


  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, 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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