Entree: Canada – Saskatchewan (Canadian Prairies) – Saskatchewan Saskatoon Berry Glazed Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in, skin-on chicken thighs, approx. 7 oz (200 g) each (total approx. 1.75 lb (800 g))
- 2 tbsp (30 ml) canola oil, plus more for vegetables
- Salt and freshly ground black pepper
- 1 tsp (5 g) smoked paprika
- 2 cloves garlic, minced
- 2 cups (300 g) fresh or frozen Saskatoon berries
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) prairie honey (or mild honey)
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) water mixed with 1 tsp (3 g) cornstarch (slurry), optional for thickening
- 1 cup (200 g) pearl barley (dry)
- 3 cups (720 ml) low-sodium chicken stock
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (35 g) chopped fresh flat-leaf parsley
- 1 lb (450 g) mixed carrots and parsnips, peeled and cut into 1/2-inch (1.5 cm) sticks
- 2 tbsp (30 ml) canola oil (for vegetables)
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- Fresh lemon wedges, for serving

Show original ingredient measurements

- 4 bone-in, skin-on chicken thighs, approx. 7 oz (200 g) each (total approx. 1.75 lb / 800 g)
- 2 tbsp (30 ml) canola oil, plus more for vegetables
- Salt and freshly ground black pepper
- 1 tsp (5 g) smoked paprika
- 2 cloves garlic, minced
- 2 cups (300 g) fresh or frozen Saskatoon berries
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) prairie honey (or mild honey)
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) water mixed with 1 tsp (3 g) cornstarch (slurry), optional for thickening
- 1 cup (200 g) pearl barley (dry)
- 3 cups (720 ml) low-sodium chicken stock
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (35 g) chopped fresh flat-leaf parsley
- 1 lb (450 g) mixed carrots and parsnips, peeled and cut into 1/2-inch (1.5 cm) sticks
- 2 tbsp (30 ml) canola oil (for vegetables)
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- Fresh lemon wedges, for serving

Instructions

Short Description:
Pan-seared, oven-finished bone-in chicken thighs glazed with a sweet-tangy sauce made from local Saskatoon berries, served with a pearl barley pilaf and roasted prairie root vegetables for a complete main course.

Regional Notes:
This Prairie variation highlights Saskatchewan ingredients: Saskatoon berries (Amelanchier alnifolia) for the distinctive glaze, canola oil, and prairie honey. The dish pairs the glazed chicken with pearl barley — a grain commonly grown on the Prairies — and roasted root vegetables typical of Saskatchewan kitchens.

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil.
2. Pat chicken thighs dry. Season both sides with 1 tsp (6 g) salt, 1/2 tsp (2 g) black pepper, and smoked paprika. Heat 2 tbsp (30 ml) canola oil in a large ovenproof skillet over medium-high heat until shimmering.
3. Sear chicken, skin-side down, 5-6 minutes until golden and crisp. Turn and sear the other side 2 minutes. Transfer skillet to oven and roast 12-15 minutes, or until an instant-read thermometer reads 160°F (71°C). Remove chicken to a plate and tent with foil to rest while you finish glaze and sides.
4. Meanwhile, make the glaze: in a medium saucepan over medium heat combine Saskatoon berries, brown sugar, prairie honey, apple cider vinegar, Dijon mustard, and minced garlic. Bring to a simmer, crushing some berries with the back of a spoon. Simmer 8-10 minutes until berries break down and sauce reduces.
5. If a thicker glaze is desired, stir the cornstarch slurry, then add to the simmering berries and cook 1-2 minutes until glossy and thickened. Taste and season with a pinch of salt and a little pepper. Keep warm.
6. Roast the root vegetables: toss carrots and parsnips with 2 tbsp (30 ml) canola oil, dried or fresh thyme, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) pepper. Spread on the prepared baking sheet and roast in the 400°F (200°C) oven for 20-25 minutes, turning once, until tender and caramelized.
7. Cook the pearl barley pilaf: in a medium saucepan, melt 2 tbsp (28 g) butter over medium heat. Add chopped onion and a pinch of salt; sauté until soft and translucent, 4-5 minutes. Add pearl barley and stir 1-2 minutes to toast lightly. Pour in 3 cups (720 ml) chicken stock, bring to a boil, then reduce heat to low, cover, and simmer 25-30 minutes until barley is tender and liquid absorbed. Remove from heat, fluff with a fork, stir in chopped parsley, and adjust seasoning.
8. Re-glaze and finish chicken: return rested chicken thighs to the ovenproof skillet or a clean skillet over medium-low heat. Brush or spoon the Saskatoon berry glaze over the skin and meat. Cook 2-3 minutes so glaze warms and sets. (If internal temperature below 165°F / 74°C, finish in oven 3-5 minutes.)
9. Plate: divide barley pilaf among 4 plates, top with 1 chicken thigh each, spoon extra glaze over the chicken, and arrange roasted root vegetables on the side. Serve with lemon wedges for a bright finish.
10. Leftovers: cooled glazed chicken keeps 3 days refrigerated; reheat gently to preserve glaze.