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Prep Time
5 mins
Total Time
50 mins


1 tsp
each salt, ground cumin and ground coriander
5 mL
chicken thighs, bone-in, skin-on
1/4 tsp
canola oil
1 mL
2 cups
frozen Dark Sweet Cherries
500 mL
1/4 cup
60 mL
1 tbsp
balsamic vinegar
15 mL
1/8-1/4 tsp
1 mL


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner Gluten Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
24 g
Saturated Fat:
7 g
4 g
120 mg
27 g
690 mg
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