Wednesday, July 7, 2010

Blackberry Chicken Recipe

This recipe is so good that I recently made it twice in a week and a half!  I had it in the oven ready to bake within 10 minutes.  Plus, both times I got rave reviews from the family, and felt like a gourmet chef, too :)  *Note* This picture does not do this dish justice.  I took it the second time I made it, and in a hurry to eat, I didn't stir the juices long enough for the glaze to become thick.  It was still delicious, but nothing compared to the first time.  Be patient!  

Blackberry Chicken

2 Tbsp plus 1/2 cup blackberries, divided
1/2 cup chicken broth, divided
2 Tbsp sucanat or rapadura (raw sugar)
2 Tbsp apple cider vinegar
1 tsp. olive oil (plus additional to grease pan)
2 garlic cloves, minced
3/4 tsp. paprika, divided
1/2 tsp. ground cumin
2 pounds of chicken breast (but dark meat would also work fine)
2 tsp. fresh thyme, minced (or 1 tsp. ground thyme)
2 tsp. cornstarch or arrowroot powder
salt and pepper

In a small bowl, mash 2 Tbsp. of berries.  Add 1/4 c. broth, sugar, vinegar, oil, garlic, 1/4 tsp. paprika, and cumin.

Place chicken in baking dish greased with olive oil.  Pour broth mixture over the top.  Sprinkle with thyme, salt, pepper, and remaining paprika.

Bake, uncovered, at 375 for 20-25 minutes or until chicken juices run clear, basting occasionally with pan juices. (I used a large spoon to do this).  Remove from oven. 

In a small saucepan, combine cornstarch or arrowroot and remaining broth until smooth.  Gradually stir in pan juices.  Turn burner on to med/high and bring to boil, stirring constantly.  Turn down heat to medium, continue to cook and stir for 1-2 minutes or until thickened.  Pour glaze over chicken, and garnish with remaining blackberries.