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Prep Time
5 mins
Total Time
50 mins
Serves
4

Ingredients

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
1/4 cup
sugar
60 mL
1 tbsp
balsamic vinegar
15 mL
1/8-1/4 tsp
pepper
1 mL

Method

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

Dinner Gluten Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
340
Fat:
24 g
Saturated Fat:
7 g
Carbs:
4 g
Cholesterol:
120 mg
Protein:
27 g
Sodium:
690 mg