I just realized I’ve been cranking out a TON of berry recipes and I have no intention of stopping! ha! Living in frost-bite Canada, you learn to appreciate the beautiful summer produce and I want to experiment with every berry flavour possible. So it was time to try raspberry chipotle sauce!
Funny enough, I’ve never had this before and I thought it was my original idea but when I googled it, I realized that it’s not all that uncommon. This is my own take on the recipe though because we don’t want sugar or junk in our dinner. Not sure how I missed this in the past but I’m sure glad I have it now. Then I was chatting to my blogging friend, Linda, and she mentioned that a friend served something similar to this with pork so it’s also very versatile!
I picked up these beautiful drumsticks from Nicholyn Farms and they cooked up so beautifully. I cooked them on a rack over a foil covered baking sheet so the clean up was a snap. You’ll want to cook the chicken with a simple salt and pepper first and add your sauce in the last few minutes of roasting. Prepare the sauce while the chicken is in the oven and presto – easy, healthy dinner.
If your family eats a lot of chicken, this is a budget-friendly meal that changes up the flavour wonderfully and the kids will love this. If you decide to make this in the cooler months, frozen raspberries will do just fine.
I’ll admit, I was a little skeptical to take the first bite – they looked delicious but raspberry and chicken? No need for hesitation – scrumptious! The raspberry flavour is absorbed into the skin and it tastes like a natural combo – a home run!
You can sprinkle some sesame seeds for a nice presentation. I had toasted sunflower seeds so added those instead. A few little pieces of fresh basil adds a little something something as well.
Note: I was not concerned about the raspberry seeds in the sauce but if you want, you can crush and press your berries through a food mill or sieve before adding them to the sauce while preparing it.
I will make this short and sweet because I’m off to my next berry adventure. And I’ve picked up some cantaloupe from the farms, too! Oh, I wonder if I could combine the two for something fabulous ….
Enjoy your day, everyone. Cheers!
- 8 -10 chicken drumsticks
- kosher salt and freshly ground black pepper
- 1/4 cup sweet onion, chopped
- 1 tablespoon garlic, minced
- 1 1/2 pints of fresh raspberries
- 2 chipotle chiles in adobe sauce, chopped
- 2 teaspoons adobe sauce (from bottle of chiles)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey (raw, if you have it)
- Fresh basil or cilantro for garnish (optional)
- Toasted sesame seeds for garnish (optional)
- Preheat oven to 425 F
- Pat chicken dry with paper towels, ensuring it’s completely dry. Generously salt and pepper and place on oil-sprayed baking rack on top of foil covered baking sheet or large casserole pan.
- Roast chicken for 30 minutes, check on it at 20. Use your thermometer – we want it at 185 F.
- While chicken is roasting make your sauce.
- Spray a medium sized saucepan and sauté onions and garlic for 4-5 minutes until onion is translucent.
- Add Raspberries, chiles, adobe sauce, lime juice and honey. Mix well and cook for 5-7 minutes on medium heat. (see note about raspberry seeds in post)
- When chicken is close to being done, remove from oven and baste one side generously with sauce. Return to oven and cook 2-3 minutes. Remove, turn chicken and baste again, returning to oven for an additional 2-3 minutes.
- Remove from oven and let sit 10 minutes, tented, before serving.
- Top with fresh herbs and sesame seeds if desired.