Gotta Love It – Stuffed Chicken Thighs with Cherry Catsup Dunkin’ Sauce

6 skinless chicken thighs (6 pieces)
12 slices maple bacon
1/2 package cream cheese, diced
1/2 small red onions finely minced
2 tablespoons fresh basil, minced
1 teaspoon candied ginger, finely minced
Line a baking pan with foil. Place wire rack in pan atop foil.
Remove any fat, wash and dry chicken thighs; place upside down on clean working service. Scatter diced cheese, red onion, ginger, and basil on top of chicken. Roll up the chicken thighs. Place a chicken thigh at one end of the bacon and roll up so that bacon is wrapped around the outside and careful to wrap to cover open sides to secure stuffing from leaking out. May take two pieces of bacon – it’s up to you. Secure with toothpicks, wooden skewers, or tie with cooking string. Season to taste with salt and pepper. Repeat for the other 5 pieces. Place on rack. Bake for 1 hour or until done in a preheated 390 degree oven. For the last approximately 5 minutes, remove from oven and generously top with Cherry Catsup. Return to oven and continue cooking. These may also be cooked on the grill.

Cherry Catsup Dunking Sauce

1 medium yellow onion, minced
2 tablespoons butter
1 garlic clove, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
3/4 cup packed dark brown sugar
1/3 cup apple cider vinegar
1/3 cup honey
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon ground mustard
1/2 teaspoon fresh cracked pepper
In a large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Serve as a grilling sauce for chicken or pork. Also as a dunking sauce for chicken tenders, corn dogs, or for fried cheese sticks.