Raspberry-Cayenne Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is an adaptation of one of my favorites from Chicken Cookery published by Delmarva Poultry Association, Delaware, 1994. The raspberry sauce elevates this chicken dish to the realm of the heavenly. With that intense flavor comes potassium, vitamin C, fiber, and protease inhibitors to help snuff out cancer before it begins. Cayenne pepper gives it just the right heat. Ingredients:
4 chicken drumsticks (or thighs) |
1/2 cup sugar free jam (red raspberry fruit spread) |
2 tablespoons balsamic vinegar |
1 tablespoon reduced sodium soy sauce |
1/8 teaspoon cayenne pepper |
2 tablespoons parsley (sprigs) |
Directions:
1. Bake the chicken in a 375°F oven for about 45 minutes or until brown. Mix together the jam, vinegar, soy sauce, and cayenne pepper. Spoon over chicken and bake about 15 minutes longer or until chicken is fork tender and beautifully glazed.
2. Arrange chicken on your best platter and garnish with sprigs of parsley.
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