8 Bone-in, Skin-on Herb Fed chicken thighs
Olive oil, for coating the pan
1 small onion, chopped very fine
2 cloves garlic, crushed
2 tablespoons of grated fresh ginger
250g fresh cherries, stemmed, pitted, and halved
3-4 tablespoons honey, (depending how sweet you like things)
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tbsp rice vinegar
Salt and black pepper, to taste
Topping
2 scallions, thinly sliced
A handful of fresh mint
A handful of fresh coriander leaves
1 chilli, very thinly sliced
Preheat the oven to 180 degrees. Season the chicken thighs with salt and pepper.
Add a small coating of oil to the bottom of a large frying pan and then add the chicken - skin side down - and cook on a medium heat until the chicken skin is golden and crisp, around 10-15 minutes to seal. Turn the chicken over and cook the other side for a couple of minutes to seal. Place the chicken on a baking tray and bake in the oven for a further 25-30 minutes, approx, until cooked.
While the chicken cooks in the oven, add the onion, garlic and ginger to the pan with the chicken juices over medium low heat. Cook until softened, 2-3 minutes.
Increase the heat to medium and add in the cherries, honey, soy sauce and rice vinegar. Cook until the sauce is bubbly and thickened and the cherries start to soften, about 5 minutes. Use the back of a wooden spoon to crush the cherries slightly as they cook. Turn off the heat while the chicken finishes in the oven.
Add the scallions, mint, coriander and chilli to a small bowl and mix gently together.
Once the chicken is cooked add the chicken and its juices back to the pan with the cherries and make sure to coat the chicken in the sticky sauce. Top with the fresh herb salad.
We really hope you love this tasty recipe!
Enjoy x
Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01347 823 155
