Monday Night Dinner

Dinner – September 2nd . . . . A Return to Normalcy
Cherry BBQ Sauce Baked Chicken
Peach Slaw
Corn on the Cob
Sliced Tomatoes
Watermelon

Cherry Barbeque Sauce

1 large white onion, chopped
3 cloves garlic, chopped
1” piece of ginger, peeled & chopped
¼ tsp red pepper flakes
1 cup cherry soda
½ cup cherry jam
12 oz frozen cherries, thawed & drained
12 oz chili sauce (ketchup style)
¼ cup ketchup
¼ cup tomato paste
1/3 cup brown sugar
1 Tbsp kirsch (optional – as in, if you have it in the house anyway)
1 tsp orange zest

Saute the onion, garlic and ginger in a little vegetable oil until the onions are softened. Add all the remaining ingredients and stir to combine. Simmer vigorously for about 40-50 minutes, until reduced and thickened – stirring occasionally to make sure it doesn’t burn. Puree until smooth.

Chicken with Cherry Barbeque Sauce

3 lb boneless, skinless chicken thighs, trimmed of excess fat
1 ½ cups cherry barbeque sauce

Preheat your oven to 450.  Line an oven proof baking dish with foil.

Pour the cherry barbeque sauce over the chicken thighs, turning them to coat fully.

Bake for 40-45 minutes, basting the chicken with the sauce about halfway through.  Allow chicken to rest for 5 minutes before serving.  Serve with extra sauce on the side.

Peach Slaw
Same as the mango slaw, but replete with late summer peaches.

Recipe previously given: The Perfect Food