I was determined to make a savory raspberry dish because I loved the apricot chicken I made about a month ago. I could not find a recipe that used fresh raspberries with chicken. They all used raspberry jam. So I just mashed up some raspberries and called it jam. The flavor was great. Definitely tasted the raspberry, but it wasn’t sweet.
This is a pressure cooker recipe, but you can cook on stove. I’d put it in a covered pot on the stove top at low to medium heat, and let it simmer until the chicken is cooked through.
I’m posting a picture but it’s really not much to look at. I served it with broccoli, but the broccoli didn’t make it into the picture!
- 1/2 cup red wine
- 1/2 cup vinegar
- 1/2 to 1 cup raspberry “jam”
- 2 tablespoons soy sauce
- 2 to 3 tablespoons honey
- 1 clove garlic, minced
- 1.5 lb chicken breast
Mix together red wine, vinegar, raspberry jam, soy sauce, honey, and garlic. Stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator.
Cook in pressure cooker on high for 12-15 minutes. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
I had a pint of cherry (grape? is there a difference?) tomatoes and some fresh basil in the kitchen, so I decided to make this recipe from skinnytaste.com. I am not in the Weight watcher program, but if I was, I think this website would be my go-to for recipes because she posts the points, calories and all that stuff you need to know. We’ve made a bunch of very tasty things from this blog.
This dish was great, especially the fresh tomatoes which were like little bursts of summer in your mouth. I think if I were to make any changes, I would add more tomatoes or zucchini. I did not measure the tomatoes I had so perhaps 2 cups is more than the pint I had. I’d also add the basil right before serving. I left this in the pan for a few minutes and the basil cooked a bit and wasn’t as fresh.
Spaghetti with Sauteed Chicken and Grape Tomatoes
- 2 skinless chicken breast halves, diced in 1 inch cubes
- cooking spray
- 1/2 tsp each of dried oregano and dries basil
- kosher salt and fresh pepper
- 8 oz spaghetti
- 2 cups grape tomatoes, halved
- 6 cloves garlic, smashed and coarsely chopped
- 4 tsp extra virgin olive oil
- 4 tbsp chopped fresh basil
1. Bring a large pot of salted water to
boil. Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When
hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set
2. Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
3. While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes.
4. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta
water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.
So we had a bunch of apricots and no one was eating them but me. And honestly, they weren’t that sweet and I’d rather have a sweet, juicy peach if I am going to nosh on fruit. So, I searched for something to put them in and I found this gem. I was pretty anxious about trying it, but it was a success and I am looking forward to some leftovers. There are leftovers, right Joel?
I followed the directions from Simply recipes to a tee, except that I halved it for the amount of ingredients that I had on hand and used dried rosemary for the same reason. As you can see, I used egg noodles instead of rice because I had an opened bag that I wanted to use up. I think either rice or noodles would be a good choice.
- 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
- 1/4 cup sugar
- 2 Tbsp cider vinegar
- 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
- 1 Tbsp unsalted butter (can sub olive oil)
- 3 Tbsp olive oil
- 1 chopped onion
- 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
- 1 Tbsp chopped fresh rosemary
- 1 teaspoon cinnamon
- 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
- Black pepper
1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.
4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
Serve hot with rice.
Yield: Serves 6.
Thank you for the recipe, Simply Recipes!
My parents have our family over almost every Sunday. It is a great way to end the weekend, catch up with the family, and have a great meal! This weekend’s meal was so good, I wanted to share. Grilled, marinated chicken, corn pudding, and green beans!
The chicken was marinated in this cilantro lime concoction from Paula Deen.
This is a great way to dress up your green beans! Blue jeans optional.
Jean’s Green Beans
- 1 pound fresh green beans, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon white wine vinegar (I used Tarragon vinegar. I imagine any flavored vinegar would be great.)
- 3 tablespoons grated Parmesan cheese
- Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
- Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and serve.
Adapted from this allrecipes.com recipe.