I was looking through The Chicken Bible this afternoon looking for another recipe to make and saw one that gave me inspiration, it was a honey mustard glazed chicken. I remembered I had about a quarter cup of pear puree in the refrigerator that I had to use up and decided to add that to the glaze. And the recipe called for rosemary and I don’t like rosemary so I used thyme which goes well with both pears and honey. Turned out delicious! Hope you enjoy it. If you don’t like pears, use some apple butter, sauce or jelly instead.
Enough for 5-6 chicken thighs or 1/2 breasts.
Preheat oven to 350 degrees. Spray a baking dish large enough to hold the chicken with non-stick spray. Clean the chicken and remove any excess fat that’s visible.
Mix in a small bowl:
1/4 cup pear puree (or apple)
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon mustard
1/2 teaspoon dried thyme
1/2 teaspoon sea salt (or herbamare)
1/4 teaspoon ground pepper
Place the chicken pieces in the baking dish (if you’re using both thighs and breasts, be sure to place the breasts on the inside of the dish and the thighs around the edge). Spoon about 1 tablespoon of the glaze on each piece of chicken and spread around to cover the top. Bake for 45-50 minutes or until the breasts register 160 degrees and the thighs 175 degrees.
Sprinkle with some chopped scallions or chives and serve.
This recipe takes some time since the pork loin is marinated but worth the effort and wait. The gravy is lick the plate good! Now I’m thinking I should add fruit puree to all my gravies. Yum, yum. Braising cooks food slowly so be sure that the loin is well seared (browned) before cooking so that it doesn’t lose all its juices. And since I love figs and pears, and I know they go well together, I thought how about braising them with the loin. This recipe would also work with a turkey breast or apples instead of pears.
At least 4 hours before the cooking starts, put in a gallon food storage bag:
1/4 cup seasoned vinegar or apple cider vinegar
1/4 cup water
2 tablespoons olive oil
1 teaspoon salt (or herbamare)
1/4 teaspoon ground black pepper
1 tablespoon dried thyme
6-8 dried figs
Add:
1 1/2-2 1/2 pound pork loin
Seal and let sit in the refrigerator at least 4 hours. If you are using a chicken, duck, or turkey breast, you can put this directly into the cooking vessel – either a roasting/baking dish with a cover, or the bowl of a slow cooker.
Preheat oven to 325 degrees if the loin is going in the oven. I cooked mine on the stove top in a medium size Dutch oven. Remove the pork loin (or turkey breast) from the marinade. Dry thoroughly and rub with:
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons ground cumin
In a 10″ skillet or one large enough to hold the loin, heat:
2 tablespoons olive oil
Turn the oil down to medium heat and add the loin (or turkey breast). Sear (brown) on all sides. Remove the meat and add to the skillet:
1 medium onion chopped
1/2 bag of baby carrots, cut into bite size pieces
1 large or 2 small (I used one small sweet and one small white) potatoes
figs from the marinade (or 6-8 other fresh or dried figs)
Add the meat back into the cooking vessel along with:
1 to 1 1/2 cups chicken or turkey stock
Cover the pot or dish and cook over low heat (simmer) until the meat reaches 145 degrees for pork or 165-170 for poultry. On the stovetop in the Dutch oven, my just under 2 pound pork loin took just over an hour. When the meat is cooked, remove the meat and vegetables and add to the stock:
1 diced medium pear (peeled or not doesn’t matter)
If the meat was cooked in the oven, pour the stock into a small saucepot before adding the pear. Turn up the heat to medium and cook, covered, until the pear is soft. Add:
A slurry made with 1/2 cup turkey or chicken stock whisked with 2 tablespoons all purpose gluten free flour
Stir until the gravy thickens and the pear pieces are integrated into the gravy, this should only take a couple of minutes. Cook over low heat for about 5 minutes so that the flour cooks completely. Slice the pork loin (or other meat) and place on a platter surrounded by the vegetables and figs. Pour some of the gravy over the pork and serve.
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