Chipotle Huckleberry Chicken
This huckleberry chicken recipe is flavorful, spicy, and so easy to prepare! It's sure to be a new favorite huckleberry recipe!
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Servings: 4 Servings
Calories: 512kcal
Equipment
- 1 skillet
Ingredients
- 8 boneless skinless chicken thighs (2.5 lbs)
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sumac powder (optional)
Huckleberry Sauce
- 2 tablespoon avocado oil (divided)
- 1 small yellow onion (diced)
- 5 garlic cloves
- 2 cups huckleberries (fresh or frozen)
- ⅓ cup honey
- ¼ cup balsamic vinegar
- ¼ cup Dijon mustard
- 5 canned chipotle peppers
- 2 teaspoon fresh rosemary (chopped)
Garnish
- 1 tablespoon parsley (chopped)
- ¼ cup huckleberries (fresh)
Instructions
- Prepare white rice, vermicelli rice, or noodles to serve with the huckleberry chicken.
- Season chicken with salt, black pepper, paprika, and garlic powder. Add 1 tablespoon of avocado oil to a cast-iron skillet and sear chicken on both sides, then remove from the pan and keep warm.
- Add 1 tablespoon of olive oil to a saucepan, if needed, to sauté chopped onion. After a few minutes, add minced garlic and sauté for one more minute. Add huckleberries, honey, balsamic vinegar, Dijon mustard, chopped chipotle peppers, and fresh rosemary. Season with sea salt and black pepper and simmer over low heat for 10 minutes.
- Place chicken thighs into the pan and spoon sauce over them. Simmer for 10 minutes or until the chicken is cooked through and the sauce has thickened. Serve chicken over rice and spoon sauce over it. Garnish with any of the following: cilantro, parsley, slivered green onions, and fresh huckleberries!
Notes
-
- The nutrition values for this recipe do not reflect what you serve this dish with (for example, rice, noodles, etc).
- If you only have bone-in chicken, you can still make this recipe; just cook the chicken longer.
- This recipe can also be prepared with chicken breast.
- If you want the sauce even thicker, you can whisk 1 teaspoon of cornstarch with a few tablespoons of cold water and stir it into the sauce, and boil for a few minutes.
- I like to add some fresh huckleberries to each plate just before serving for a pop of huckleberry flavor!
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1Serving | Calories: 512kcal | Carbohydrates: 43g | Protein: 46g | Fat: 17g | Cholesterol: 215mg | Fiber: 2g | Sugar: 27g
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