Chicken Thighs with Sour Cherries and Cucumber Yogurt
This Chicken Thighs with Sour Cherries and Cucumber Yogurt recipe brings together bold flavors for a truly unique meal. The combination of tangy cherries, savory chicken, and cool cucumber yogurt creates an unforgettable balance of tastes.
Perfect for summer or anytime you have fresh sour cherries on hand, this dish is easy to prepare with a simple sheet pan method. The cherries are simmered in vinegar and sugar, adding a delightful sweetness and complexity to the chicken.
The creamy cucumber yogurt topping perfectly complements the rich, roasted chicken and tangy cherries. With a hint of tarragon and a sprinkle of flaky sea salt, this recipe delivers a deliciously fresh and vibrant dish for any occasion.
Chicken Thighs with Sour Cherries and Cucumber Yogurt – Ingredients
Boneless, skinless chicken thighs offer tender, juicy meat that serves as the perfect base for this dish, absorbing the rich, tangy flavors from the cherries and seasonings. The sweet-tart sour cherries provide a unique contrast, their tanginess beautifully balanced with a touch of sugar and vinegar.
Crisp red onion wedges roast to perfection alongside the chicken, adding depth and savory sweetness. Fragrant tarragon brings a fresh, herbal note that enhances the savory-sweet dynamic, while the cool cucumber yogurt adds a creamy, refreshing contrast to the dish’s bold flavors.
A drizzle of olive oil adds richness, and a sprinkle of flaky sea salt at the end ties everything together, elevating the dish with a burst of flavor and texture.
Chicken Thighs with Sour Cherries and Cucumber Yogurt – Tips, Serving Suggestions, and FAQ
Recipe Tips
- Balancing Tartness in the Cherries: Sour cherries can vary in their tartness, so it’s important to taste them as you cook. If they’re still too sour after simmering, add a little more sugar to balance the flavor. Aim for a bright, tangy profile rather than making them overly sweet.
- Crisp Chicken Skin: For even crispier chicken thighs, pat the chicken dry with a paper towel before seasoning and roasting. This helps the skin crisp up in the oven, giving it a delicious, golden-brown finish. You can also broil the chicken for a few minutes at the end to get an extra crisp.
- Make-Ahead Option for the Yogurt Sauce: The cucumber yogurt sauce can be made a few hours ahead of time, which allows the flavors to meld together. Just stir it well before serving and adjust the seasoning if needed. This also helps save time on the day you’re serving the dish.
What to Serve with Chicken Thighs with Sour Cherries and Cucumber Yogurt
- Fluffy Rice Pilaf: A simple rice pilaf with fresh herbs and a light drizzle of olive oil makes the perfect base for this chicken dish. The fluffiness of the rice absorbs the tangy pan juices, adding texture to the dish without overwhelming the flavors of the chicken and cherries.
- Grilled Vegetables: Complement the richness of the chicken with a side of grilled vegetables like zucchini, bell peppers, or asparagus. The smoky char from the grill adds depth to the dish, while the vegetables’ natural sweetness balances the tartness of the cherries.
- Crusty Bread: Serve with a warm loaf of crusty bread to soak up the savory pan juices from the roasted chicken and cherries. A simple French baguette or a hearty sourdough would work wonderfully to complete the meal.
FAQ
- Can I use frozen sour cherries instead of fresh ones? Yes, you can use frozen sour cherries. Just make sure to thaw them and drain any excess liquid before cooking. You may need to adjust the sugar slightly depending on their tartness.
- Can I substitute chicken breasts for chicken thighs? While you can substitute chicken breasts, keep in mind that thighs are juicier and more flavorful, which helps balance the tangy cherries. If using breasts, be careful not to overcook them, as they can dry out more quickly.
- How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chicken may lose some crispiness, but the flavors will still be delicious when reheated.
- Can I make this recipe ahead of time? Yes, you can prepare the components in advance. Roast the chicken and cherries ahead of time, then reheat in the oven. Prepare the cucumber yogurt sauce just before serving for the freshest taste.
Chicken Thighs with Sour Cherries and Cucumber Yogurt
If you find yourself with an abundance of sour cherries and are looking for an inventive way to use them, this chicken dish offers a delightful balance of sweet and tangy flavors. The cherries are gently simmered with sugar, vinegar, and a bay leaf, then combined with roasted chicken thighs and red onion wedges for a savory, vibrant meal.
Ingredients
- 2 to 2¼ pounds boneless skinless chicken thighs
- 1 large red onion peeled and cut into ½-inch wedges
- 2½ teaspoons kosher salt such as Diamond Crystal, plus extra for seasoning
- 1 teaspoon freshly cracked black pepper with additional to taste
- 2 tablespoons minced tarragon with extra for garnishing
- 2½ tablespoons extra-virgin olive oil plus more for finishing
- ⅓ cup unseasoned rice vinegar
- 3 to 4 tablespoons granulated sugar
- 1 bay leaf
- 2 cups thinly sliced Persian cucumbers
- 2 cups sour cherries pitted and stemmed
- 1 cup plain whole-milk yogurt
- Flaky sea salt for serving optional
Instructions
- Preheat the Oven
- Begin by heating the oven to 425°F. Arrange the chicken thighs and red onion wedges on a rimmed sheet pan. Season with 1½ teaspoons of salt and 1 teaspoon of pepper. Add the tarragon and 1½ tablespoons of olive oil, tossing everything together. Allow the mixture to rest at room temperature as you prepare the remaining ingredients.
- Simmer the Vinegar Solution
- In a small saucepan, combine the rice vinegar, 2 tablespoons of sugar, the bay leaf, and the remaining teaspoon of salt. Stir frequently over medium-high heat until the sugar dissolves and the mixture comes to a simmer.
- Prepare the Cucumbers
- Place the thinly sliced cucumbers in a medium-sized bowl. Pour 2 tablespoons of the simmered vinegar solution over them and toss gently to coat. Set the cucumbers aside for now.
- Cook the Cherries
- Return the saucepan to medium-low heat, adding the final tablespoon of sugar. Stir until the sugar dissolves, then add the sour cherries, cooking them for 3 to 4 minutes until they begin to break down slightly. Taste the mixture, adjusting the sugar as needed to balance the tartness of the cherries.
- Roast the Chicken
- Spoon the cherry mixture and its juices over the chicken and onions. It is acceptable for some cherries to rest on top of the chicken. Roast everything for 30 to 35 minutes, until the chicken is fully cooked and the cherries and onions are lightly browned. Stir the ingredients, then spoon the pan juices over the chicken for added flavor.
- Prepare the Cucumber Yogurt
- While the chicken roasts, mix the yogurt and the remaining 1 tablespoon of olive oil with the cucumbers. Season with salt and pepper, then refrigerate until ready to serve. Stir before serving and adjust seasoning if necessary.
- Serve
- Once the chicken and cherries are ready, top them with a generous dollop of cucumber yogurt, a sprinkle of extra tarragon, and a drizzle of olive oil. Optionally, finish with a light dusting of flaky sea salt or more kosher salt to taste.
