Chef Antwon Brinson’s Blackberry Chicken

Submitted by: CHEF ANTWON BRINSON

“No matter what time of the year it is, a chicken dish is a staple for many families. Arguably the most popular part of a chicken, the breast is the leanest part. However, many will also argue that the thighs are the tastiest, most tender meat from the chicken. According to Owner and Chef Antwon Brinson of Culinary Concepts in Charlottesville, either piece of meat will work well in this Blackberry Chicken Recipe.” - from Wine and Country Life

“This savory Ethiopian-inspired roast chicken recipe is filled with a mix of sweet and savory flavors that have an adventurous note thanks to the yellow curry. Don't fear the heat though, because this type of curry powder is not particularly spicy."

Blackberry Chicken Recipe

Makes 4 servings | Prep Time: 25 mins | Cook Time: 30 mins

Ingredients:

Blackberry Glaze

• ½ tsp salt

• 2 tsp light brown sugar

• 2 tbsp balsamic vinegar

• ½ cup blackberries

• 2-3 sprigs thyme

• ¼ cup water

• 2 tbsp butter

Sweet Potatoes

• 1 lb sweet potatoes

• 1 tbsp water

Curried Sweet Potatoes

• 1 tbsp yellow curry

• 2 tbsp light brown sugar

• 1 pinch salt

• 2 tbsp olive oil

• 1 tsp garlic (minced)

• 1 tbsp ginger (minced)

• 2 tbsp butter (melted)

Wilted Kale

• 2 tbsp olive oil

• 2 cloves garlic (minced)

• 1 lemon (juice + zest)

Chicken

• 4 chicken thighs or breast

• salt & pepper to taste
  

Instructions:

Sweet Potatoes

• To cook your sweet potato, you have the option of cooking using the microwave or the oven. See both techniques below:Microwave:Wash and peel sweet potatoes.Slice diagonally into ¼” thick medallions.Place potato slices in a single layer on a microwave-proof dish.Add water and cover tightly with plastic wrap, then microwave on high for 5 minutes.Sweet potatoes should barely be fork tender.If not yet tender, microwave for an additional minute.Remove from the microwave, and carefully remove plastic wrap.Place potato slices on paper towels to dry.

• Alternative – Oven method:Preheat oven to 375°.Wash potato and place on a baking tray.Place in the oven and allow to cook for 30–45 minutes, or until tender. Remove and check. Sweet potatoes should barely be fork tender. Reserve.

Sauce

• Using a medium-size pot, add water, sugar, vinegar and blackberries.

• Bring mixture to a boil and allow to cook out for 5–8 minutes until the berries become slightly thick.

• Remove from heat and reserve.

Chicken

• Using a sauté pan, preheat on medium and add olive oil.

• Season your chicken with salt and pepper.

• Add the chicken skin-side down onto the pan.

• Allow chicken to cook for 8–12 minutes, or until skin becomes crispy.

• Flip chicken over and add blackberry sauce to the pan with 1/4 cup stock.

• Place in the oven for 8–10 minutes to finish cooking.

• Remove from oven. At this point, the sauce should be reduced.

• Using a spoon, baste the chicken with the sauce. Remove and reserve.

Sweet Potatoes

• Using a sauté pan, preheat on medium heat and add olive oil.

• Add the sweet potatoes, allowing them to caramelize on high heat for about 3–5 minutes.

• Add the curry powder, ginger and garlic. Allow to cook out for 2–3 minutes.

• Add brown sugar and salt. Mix well.

• Add the thyme and butter, allow the butter to slightly brown and then reduce heat.

• Adjust seasoning with salt and pepper. Reserve.

Kale

• Using a sauté pan, preheat on medium heat and add olive oil.

• Add the garlic, allowing it to cook until golden brown.

• Turn off heat and add kale. Mix well with garlic.

• Season with salt and pepper.

• Finish with lemon juice.

Looking for a wine pairing? Visit the original recipe here for more details and inspiration.