INGREDIENTS Soy-Butter Chicken 2 tablespoons dark soy sauce 1 tablespoon salted butter 2 teaspoons honey ¼ teaspoon ground cinnamon ¼ teaspoon ground allspice 4 skin-on, bone-in chicken thighs
Cherry Sauce ⅓ cup cherry jam ¼ cup dry red wine, such as Pinot Noir 2 tablespoons fresh lemon juice 2 pitted Amarena cherries in syrup
Garnishes Kettle-cooked chips Crème Fraîche Caviar Baby swiss chard leaves Amarena cherries in syrup, dried and gilded with edible gold leaf
PREPARATION
- Chicken: Stir soy sauce, butter, honey, cinnamon and allspice in a large bowl. Add chicken and coat well. Set aside to marinate for 1 hour, flipping chicken halfway through.
- Cherry Sauce: Meanwhile, bring cherry jam, red wine, lemon juice and cherries to a boil in a small saucepan or frying pan. Reduce heat to medium-low and simmer until it measures about ½ cup, 10 minutes. Set aside to cool completely. Purée in a blender when cooled.
- Position rack in centre of oven, then preheat to 350°F (175°C). Line a baking sheet with foil, then set a rack overtop. Arrange chicken, skin-side-up, on rack. Roast until chicken is cooked through, 30 to 35 minutes. It will register 165°F (75°C) on a meat thermometer.
- Turn on broiler. Broil until chicken skin is just starting to char, 2 to 3 minutes. (Keep an eye on it so it doesn’t burn.)
- To assemble, splatter 1 to 2 tablespoons cherry sauce in the centre of a white plate. Place a roasted chicken thigh on sauce. Garnish plate with caviar-and-crème fraîche-topped kettle chips, baby swiss chard leaves and gilded cherries. Stab chicken with small scissors.
Tip: To make gilded cherries, dry amarena cherries in syrup with a paper towel. Press on small pieces of edible gold leaf.