Chicken With Blackberry Sauce Food

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

BLACKBERRY CHICKEN

Steps:

• In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES

Steps:

• For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
• For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
• For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
• Saute 2 cloves of garlic and spinach. Cool down over ice.
• Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
• In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
• For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.

CHICKEN AND SAUSAGE WITH BLACKBERRY REDUCTION

Steps:

• Heat 2 teaspoons olive oil in a medium skillet. Sprinkle the chicken breasts with salt and pepper and cook them through, 3 to 4 minutes per side. Set aside and keep warm. In the same skillet, cook the chicken sausage, turning frequently, until they are cooked through, 10 to 12 minutes. Set aside and keep warm.
• Add the shallots to the skillet and cook until softened. Add the berries and cook until they are thawed and have released all their juices. Strain out the seeds and shallots and return the juice to the skillet. Add the balsamic vinegar and reduce the liquid until it has thickened to the consistency of syrup, about 5 minutes. Set aside and keep warm.
• Drain the artichokes and pat them dry. In a clean skillet, add 1 tablespoon olive oil over high heat. Add the artichokes and cook until they are browned and crispy, 3 to 4 minutes per side. Drain on paper towels.
• Wipe out the skillet, put it on medium heat, and add the remaining 2 teaspoons olive oil. Toss in the zucchini strips and season them with salt and pepper. Toss gently and cook them until they are just warmed through and slightly softened, about 2 minutes.
• To assemble the dish: Put a puddle of the blackberry sauce on one side of the plate. Place a chicken breast on top of it. Slice the sausages and put the slices from half a sausage on top of the chicken breast. Make a nice pile of the zucchini and top that with the crispy artichoke hearts. Drizzle a bit more sauce over the chicken and sausages if you like. Repeat with the remaining ingredients.

BALSAMIC-BLACKBERRY CHICKEN

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion until soft and translucent, about 5 minutes.
• Meanwhile, sprinkle 1/4 teaspoon salt and thyme over chicken. Add chicken to the skillet. Saute chicken until no longer pink in the middle, 6 to 7 minutes per side. Transfer chicken to a serving plate and reduce heat to medium.
• Add remaining salt, jam, vinegar, and pepper to the skillet. Stir constantly until jam melts, about 1 minutes. Spoon sauce over chicken and serve.

CHICKEN WITH BLACKBERRY SAUCE

Steps:

• Press blackberries through a sieve with the back of a spoon to remove the seeds. Reserve resulting puree - about 1/2 cup. Remove all visible fat from chicken breasts, rinse well and pat dry with paper towels. Sprinkle both sides with pepper.
• Heat 1 tablespoon of the olive oil until shimmering in a large, nonstick skillet. Saute chicken breasts until lightly browned on each side and mostly done - about 3-4 minutes per side. Remove from pan.
• Add remaining 1 tablespoon olive oil to pan. Stir in shallots and mushrooms and saute 1 minute. Add 1/4 cup of the chicken broth and continue cooking about another minute - or until shallots are softened but not brown.
• Combine cornstarch with remaining cup of chicken broth and add to vegetables. Stir in reserved blackberry puree and return chicken breasts to pan. Cook until sauce is thickened and bubbly and chicken is done so the juices run clear.