Yeah, I know I just did a fruity barbecue sauce. So now I have done another one. And yes, there are definite points of resemblance. Still, there are a fair few points of difference as well, and put on chicken thighs this was a quite different dish.
I will probably try this with some other berries. Blueberries or raspberries strike me as a good idea, although I might use a heavy hand with raspberries and then strain the sauce to get the seeds out. I made this with fresh haskaps but I can see no reason not to make it with frozen ones, which means you could make it all year, providing you freeze your haskaps now.
3 or 4 servings
20 minutes to make sauce
45 minutes to an hour to cook chicken
Make the Sauce:
1 medium onion OR 4 large shallots
1 tablespoon mild vegetable oil
1 cup fresh or frozen haskaps
1/4 cup maple syrup
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 1/2 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
freshly ground black pepper to taste
Peel the onion or shallots and chop it finely. Heat the oil in a heavy-bottomed saucepan, and cook the onions gently for about 5 minutes, stirring regularly, until very lightly browned.
Meanwhile, wash and pick over the haskaps. Add them to the onions with the maple syrup, vinegar, ketchup, and spices. Simmer for a further 10 minutes until the haskaps have completely broken down and the sauce has thickened. Stir frequently.
Use at once or transfer to a storage container, cool, cover, and keep refrigerated until needed,
Bake the Chicken:
4 to 8 chicken thighs
Preheat the oven to 375°F. Arrange the chicken thighs in a reasonably snug fitting baking dish. Brush them generously with the sauce. You can also put some under the skin if you like. Bake for 45 minutes to 1 hour, until the chicken is done.