Sticky Cherry Chicken Thighs

Sticky Cherry Chicken Thighs

  • Thigh
  • 4
  • 1 hour 15 minutes
  • Medium
Golden, crispy skinned Herb Fed chicken thighs are coated in a glossy, ruby-red cherry glaze that’s equal parts sweet, tangy and savoury. Fresh cherries simmer with honey, soy sauce and a splash of rice vinegar, creating a sticky sauce that clings beautifully to the tender meat. The base flavours of caramelised onion, garlic and fresh ginger give the sauce warmth and depth, while the natural juiciness of the cherries adds a burst of brightness. Each piece of chicken is finished with a vibrant topping of thinly sliced scallions, fresh mint, coriander and a scattering of red chilli — adding freshness, colour and a gentle heat that perfectly balances the richness of the glaze.

Ingredients

  • 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 

Method

  1. Preheat the oven to 180 degrees. Season the chicken thighs with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Add the scallions, mint, coriander and chilli to a small bowl and mix gently together.
  6. 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

Recipe courtesy of @Stephs_food_diaryÂ