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Asian Blackberry Ginger Chicken


Also excellent on pork chops or pork tenderloin. BHL

Servings: 4


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


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

Submitted by Barb L.