Roasted Chicken with Cherry and Red Onion Sauce
Delicious served with couscous!

1 1/2 cups Traina Sun Dried Cherry Sauce
8 chicken thighs
2 large red onions, each cut into 8 wedges
1/2 tsp salt
1/4 tsp black pepper

1 tsp vegetable oil
2 tbs balsamic vinegar
2 tbs molasses
1 tsp dried thyme
1/4 tsp crushed red pepper

Preheat oven to 425F. Combine chicken and onions in a baking dish; sprinkle with salt and black pepper and oil; toss chicken gently to coat. Bake at 425° for 30 minutes. Combine vinegar, molasses, dried thyme, and crushed red pepper and drizzle over chicken, turning to coat. Bake chicken an additional 20 minutes. Add Traina sun dried cherry sauce and baste chicken with cooking liquid. Bake an additional 10 minutes or until chicken is done.