- 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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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