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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Blackberry Bourbon Barbecue Chicken Over Red Quinoa

on January 12, 2015

Blackberry Bourbon Barbecue Chicken Over Red Quinoa

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When I started playing around with this recipe, I knew it was going to be delicious. The sweet and savory components, accompanied by the complexity of the flavors, really shine through.  If you’re not a fan of blackberries, don’t worry, there are other fruit options, like, apricots, peaches, even raspberries.

The other thing I wanted to talk about is how I’m preparing the chicken, for this dish. I know, whenever you make a one pot meal, the browning of the protein, first, is very important. This part of the cooking process ensures extra flavor and seals in the juices.

The browning of the meat in oil, and having to do that process in batches, can be a real pain. The oil splatters and it can get really messy. I’ve decided to oven roast the chicken and eliminate that step. The chicken pieces are still all caramelized and, no mess!

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Prep Time: 10 minutes
Cooking Time: 1 hour- 1-15 minutes ( remember the chicken is browning at the same time the sauce is be prepared on top of the stove)
Yields: 4 servings (serving 2 pieces of chicken per plate)
Equipment: 2 baking sheets

Ingredients:
4 large chicken breast, bone-in skin-on (cut in half yielding 8 pieces)
2 tablespoons of olive oil
1 tablespoon Kosher salt
1 teaspoon black pepper

Ingredients for sauce:
1 large onion diced
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon cayenne pepper(optional)
1 pint of good bourbon
4-5 dashes of Worcestershire sauce
1 small jar of sugar free blackberry jam
1 standard bottle of your favorite barbecue sauce
2 1/2 cups of low sodium chicken broth
2 pints of fresh blackberries, reserve 1 pint for garnish
2 tablespoons of chopped fresh Italian flat leaf parsley for garnish

Quinoa:
1 cup red quinoa, rinsed
2 cup low sodium chicken broth, or water

Directions For Roasting Chicken:
Preheat oven to 425 degrees F.
After you’ve cut the 2 chicken breasts in half, pat them dry really well. Place the 8 breasts on two baking sheets. Drizzle the chicken with olive oil and season with Kosher salt and black pepper. Roast the chicken for 15 minutes.

While the chicken is in the oven, start the sauce on the top of the stove. Once you have all the ingredients working on top of the stove. Next, turn the oven to broil position. Keep a close eye on the chicken, and continue cooking for around another 5-7 minutes, or until the skin is golden brown.  Remove the chicken from the oven and set it aside. Set the oven to 350 degrees F.  The chicken will finish cooking during the braising process.

Directions For Sauce:
Oven set to 350 degrees F.
In a heavy bottom pot, on medium high heat, start sweating the onions and garlic. cayenne pepper, Kosher salt and black pepper, about 2-3 minutes. Add the bourbon and let reduce by half. Turn the heat down to medium, add the sugar-free blackberry jam, stir to combine. Next, add the liquids, the barbecue sauce and chicken broth. Again, stir to combine. Season with Kosher salt and black pepper to taste.  Continue cooking for another minute.

Add the chicken to the pot. Bring the pot back up to a bubble, reduce to a simmer, and place the lid on. Transfer the pot to the oven and cook for 40-45 minutes, or until chicken is completely cooked, internal temperature 165 degrees, and tender.

Once the pot comes out of the oven, carefully remove the chicken and set onto a plate. On medium heat, continue to cook the sauce, continually stirring so the sauce doesn’t burn, until sauce thickens, about 5 minutes. Place the chicken back into the pot. Add the fresh blackberries. Turn the heat down to med-low and continue to cook with lid off, occasionally, but gently, stirring for another 15- 20 minutes.

Directions For Quinoa:
Cooks Note:  Be sure to rinse the quinoa thoroughly  before cooking as there is a bitter coating on the grains.
Bring the quinoa and chicken broth (or water) to a boil in a saucepan over high heat. Reduce to med-low heat, cover, and simmer util the quinoa is tender, and the water has been absorbed, about 15-20 minutes. Fluff with a fork.

To Serve: Lay the quinoa as a bed underneath the chicken. Garnish with fresh blackberries and Italian flat leaf parsley. Serve hot.

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One response to “Blackberry Bourbon Barbecue Chicken Over Red Quinoa

  1. Chris says:

    I’m going to give this a try. Thanks

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