I wanted to be sure to upload this post in time for Halloween, because the sauce for this chicken could definitely pass for blood in the right context. This is also a dish that can be easily whipped up with what’s in the pantry. Festiveness aside, I’ve been loving the idea of using fruit in a savoury way. This sauce is sweet, but the kick of the chilis and the warmth of the ginger really balance it out. This is also a great way to spice up plain-Jane chicken.
The serving here is for one, but it could easily be doubled/tripled/quadrupled etc.
-4 tbsp. seedless raspberry jam
-chili flakes (or 1 tsp of Siracha)
-1 tsp. minced ginger
-1 tsp. minced garlic
-2 tbsp. lemon balsamic (or white balsamic with a splash of lemon juice)
-1 chicken breast
1. Season your chicken breast with salt and pepper and fry in a pan with a splash of olive oil.
2. Put the first 5 ingredients in a skillet and reduce over medium heat until it just starts to bubble.
3. Pour sauce over chicken and enjoy.
Ta-da! Super easy, super quick, super delicious.
Happy cooking and Happy Halloween!