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Chicken with Chipotle-Mulberry Sauce

Monday, 26 May 2008

Description

Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.

Ingredients

At a glance
Cuisine
French
Ingredient
Chicken
Cooking Method
Boil
Heat Level
1
Chile
Chipotle
Meal/Course
Brunch
Lunch
Dinner
Main Course
Serves
2-4
  • 2 chicken legs with thighs attached

  • Favorite rub of choice

  • 1/4 cup red raspberry vinegar

  • 1 large clove garlic, minced

  • 1 cup crushed mulberries

  • 1 chipotle in adobo, minced

Methods/steps

Place the chicken on a plate and sprinkle the rub over it. All to marinate for at least ½ hour, preferably longer.

In a sauce pan, combine the vinegar, garlic, mulberries, and chipotle and bring to a boil. Reduce the heat and cook, uncovered, for 15 minutes. Remove from the heat and puree if you want a smoother sauce.

Grill the chicken over medium heat for about 12 minutes per side, turning often.

Serve the chicken covered with the sauce.

 

 

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