I do love raspberries but it never occurred to me to use them in savory dishes. This one takes some time to make the sauce but it’s so succulent and rich, the time is worth it. The sauce can be made ahead and frozen. In fact, with the chicken I used, I had an extra 2 cups of sauce when I was finished so I put it in the freezer for another time. The recipe may not be a fast one to complete, but it is fairly easy to make. And very easy to enjoy! I used a little vinegar and honey but if you can have white wine, feel free to substitute one cup of white wine for the vinegar and honey. Makes 4-6 servings.
In a medium saucepan, bring to a boil:
32 ounces of chicken stock
2 teaspoons minced garlic
Boil for about 15-20 minutes until the stock is reduced by half. Add:
1 cup cranberry juice
3 cups raspberries (fresh or frozen)
2 tablespoons seasoned vinegar (this is a vinegar which has a small amount of sugar and seasonings added)
2 tablespoons honey
Boil until reduced by half, about 30-45 minutes. Strain the sauce to remove most of the raspberry seeds. Return to saucepan and return to heat, low heat. Make a slurry with:
1/4 cup water
2 tablespoons cornstarch, tapioca starch, or arrowroot
Add the slurry to the sauce, increasing the heat to medium, and stir until the sauce thickens, about 2 or 3 minutes. Reduce heat to low, simmer. While the sauce is reducing, cut into chunks:
8 boneless skinless chicken thighs and/or breasts
In a ziplock gallon storage bag combine:
1/2 cup all purpose gluten free flour
1/4 cup tapioca or casaba flour
1/2 teaspoon herbamare (or sea salt)
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
When the sauce is ready, add the chicken to the mixed flour and shake to coat all the chicken chunks. Heat in a large skillet:
1/2 cup olive oil
When the oil is hot (shimmering in the pan), add the chicken chunks individually, shaking off any excess flour, and cook, turning once, for 2-5 minutes depending on the size of the chunks or until cooked. Using a slotted spoon, remove the chicken from the oil and add to the sauce.
Serve over brown rice or mashed potatoes. Garnish with fresh raspberries and scallions.
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