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Asian Blackberry Ginger Chicken

 

Also excellent on pork chops or pork tenderloin. BHL

Servings: 4

Ingredients:

4 chicken breasts
1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice
Salt and pepper to taste
1/4 cup plus 1 tsp (if necessary) blackberry or black-raspberry jam
2 Tbsp rum or brandy

3 Tbsp Flying Olive Blackberry Ginger Balsamic Vinegar
1 tsp freshly grated ginger
1 tsp soy sauce
A pinch of kosher or sea salt
6 ounces fresh blackberries (1 small package)
1 tsp fresh mint, minced or ΒΌ tsp dry mint, plus a sprig for garnish, if desired

Directions:

Preheat grill or broiler to high heat. Brush each side of the chicken breasts with the Flying Olive EVOO of Choice. Season with salt and pepper. Broil or grill 3-5 minutes on each side. Turn the heat to medium-low and cover to cook for an additional 5 minutes or until cooked through. (The broiler usually takes longer).

Remove the chicken from the grill or broiler and cover loosely with aluminum foil for 10 minutes.

Meanwhile, place a saucepan or skillet on the stove over medium high heat. Add the jam, rum, Flying Olive Blackberry Ginger, soy sauce, salt, blackberries, and mint. Stir to combine. With a fork, press half of the berries to release the juices. Let the mixture cook down for approximately 2 minutes, stirring constantly. Taste and add the extra jam if the sauce is too tart. If desired, strain the sauce to remove the blackberry seeds: First, place the whole berries aside and press the remaining berries through the sieve. Discard the seeds. Recombine the strained sauce with the whole berries.

Cut the chicken on a slant and pour the sauce over the chicken, reserving any extra. Serve.

Inspired by a recipe from SteamyKitchen.com

Submitted by Barb L.