GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE
Provided by Michael Symon : Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 18
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
My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. -Laura Van Ness, Clearlake Oaks, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 315mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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.
PECAN CRUSTED CHICKEN WITH BLACKBERRY WINE SAUCE
I haven't tried this recipe yet, but I thought it sounded so good I just had to post it for future preparation.
Provided by Dreamgoddess
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Season the chicken with salt and pepper.
- In a bowl, combine the milk and egg.
- In another bowl, combine the pecans, bread crumbs and flour.
- Dip the chicken in the milk and egg, then coat with the pecan mixture.
- Saute the chicken in oil until browned on all sides.
- Transfer the chicken to a baking dish.
- Bake at 350 degrees for about 10 minutes, or until the juices run clear when pierced at the thickest part.
- Sauce: combine the preserves and wine in a saucepan and heat through, stirring occasionally.
- Serve the chicken with the blackberry wine sauce drizzled over it.
Nutrition Facts : Calories 971, Fat 51.9, SaturatedFat 10, Cholesterol 150.5, Sodium 199.2, Carbohydrate 78.6, Fiber 4.2, Sugar 40.8, Protein 38
BALSAMIC-BLACKBERRY CHICKEN
This is one of my favorite chicken recipes, and it goes together quickly for a weeknight meal.
Provided by Kristen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220 calories, Carbohydrate 21.6 g, Cholesterol 64.6 mg, Fat 3.9 g, Fiber 0.4 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 349.8 mg, Sugar 19 g
BLACKBERRY CHICKEN
Make and share this Blackberry Chicken recipe from Food.com.
Provided by valerie-lynn82
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in a zip lock bag. Gently flatten to 1/4-inch thickness. Season both sides with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in the middle, about 6 minute per side. Remove from heat, cover and keep warm.
- Add remaining ingredients to skillet. Cook over medium heat until warmed through, about 4 minute.
- Spoon sauce over chicken. Serve with green beans, if desired.
Nutrition Facts : Calories 170.9, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 126.2, Carbohydrate 7, Fiber 2, Sugar 5.1, Protein 28.1
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN WITH BLUEBERRY SAUCE
"This is one of my best recipes," reports Thomas Jewell Sr. of Avenel, New Jersey. "Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken," he says. -Thomas Jewell Sr., Avenel, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear., With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Nutrition Facts : Calories 264 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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