6 boned chicken thighs, 6 strips smoked goose, 1 jar of Cherry in Whiskey Confiture of Natural Products Beit Yitzhak, 2 onions, 1/2 cup flour, olive oil.
For the sauce:
4 garlic cloves finely chopped, 1 tablespoon grated ginger, 2 tablespoons balsamic vinegar, 1 cup coconut milk.
Fry the onions in the olive oil until golden brown and arrange in a baking dish. Spread the chicken thighs on a flat surface, add salt and pepper according to taste. Place a strip of smoked goose on each piece of chicken. On the edge of each piece of chicken, place one teaspoon of Cherry in Whiskey Confiture of Natural Products Beit Yitzhak. Roll the boned chicken thighs around the filling and close with a toothpick. Coat the chicken pieces with a bit of flour and fry in olive oil until golden brown on all sides. Place the browned chicken in the baking dish on the fried onions.
Preparing the sauce:
In a small saucepan, add the coconut milk, balsamic vinegar, garlic cloves, ginger, salt, pepper and four tablespoons of Cherry in Whiskey Confiture of Natural Products Beit Yitzhak. Mix well and bring to boil while stirring. Pour the prepared sauce over the chicken and cover with aluminum foil. Place in a preheated oven of 190⁰ C and bake for 90 minutes. Remove the aluminum foil and bake another 10 minutes until brown.