Cherry Chicken
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 small shallots roughly chopped
- 1 pound ripe sweet cherries pitted (or 10 ounces frozen pitted sweet cherries)
- 3 tablespoons white balsamic vinegar regular balsamic will also work
- 1 tablespoon fish sauce
- ⅓ cup avocado macadamia, or olive oil
- 2 teaspoons Diamond Crystal brand kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 pounds chicken drumsticks
Method
- Make the marinade by tossing the shallots, pitted cherries, balsamic vinegar, fish sauce, oil, salt, and pepper into a blender or food processor. Blitz until you get a smooth sauce.
- Taste it for seasoning, and add more salt and pepper if needed. It should be a good balance between savory, tangy, and sweet.
- Place the drumsticks in a large bowl, and pour on the marinade. Make sure the marinade coats the chicken. You can let the chicken marinate in a covered container in the fridge for 1 hour and up to 12 hours.
- Preheat the oven to 400°F or 375°F if using a convection oven.
- Place a wire rack on a foil-lined rimmed baking sheet and arrange the chicken on top. Make sure you shake off any excess marinade.
- Bake the chicken for 40 minutes, flipping the chicken pieces over at the halfway point. The chicken’s ready when the skin is crisp and browned an the internal temperature reaches 165°F.