Today seems to be a very fitting day for me to launch this blog and I apologize for any small glitches that may incur under this blog construction. When I think back to the moment that I heard of the horrible events that transpired I immediately thought of my family and of their whereabouts, their safety. My husband was travelling on business and my in-laws were travelling on leisure below the U.S. border and I was terrified as I had no idea of their itineraries. After a few agonizing hours I managed to get into contact with all of them and was rest assured that although there may be a few delays, they would all come directly home. Home. That word took on an even greater meaning than it had before. To be together as a family, to eat dinner at the table every night, to share our triumphs and tragedies. To be there for each other. It was in this moment, as well as a few exceptional other ones that began my increased interest in spending more quality time together, more time at the table, enjoying each others company and enjoying the food. This was the beginning of my passion for food. I hope to share more of my stories and more of my food with you in the hopes that I can inspire more togetherness in this crazy world we live in with food as my instrument of choice.
The following recipe is a great example of simple sauce which takes the chicken to a whole new level. I discovered it in my local supermarket's ad flyer with featured recipes incorporating items they carry under their label. I was a little hesitate at first because of the balsamic vinegar but it turned out fantastic! Even my two teenage kids loved it and is now part of my regular recipe rotation.
Enjoy!
Cherry Sauce Over Chicken
1 tsp each salt, ground cumin and ground coriander
8 chicken thighs, bone-in, skin-on
1/4 tsp canola oil
2 cups frozen Compliments Dark Sweet Cherries
1/2 cup water
1/4 cup sugar
1 tbsp aged balsamic vinegar
1/8-1/4 tsp pepper
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.
Transfer thighs to a baking sheet and roast until chicken is cooked through and juices run clear, about 20 to 25 min.
Meanwhile, in a medium saucepan, combine cherries, 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.
(By Inspired.ca)
(By Inspired.ca)
