I made this for a friends dinner we hosted last weekend. And everyone ate it.
Sometimes a sauce is the key to the balance of a meal…and having something to dip into – well that’s always a good thing in my book!
Since this sauce was thin in some parts and thick in others – it held on to the chicken well…but it also slid off to help flavor some other things on my plate.
If you like a spicy sweet combination. This is for you.
Plus, you basically let it simmer on your stove for an hour and call it good! Not much work!
Ancho Chile & Blackberry Sauce
Adapted from a Bobby Flay recipe and made Paleo friendly and easy 🙂
- 3 Ancho dried chiles, soaked in boiling water – just covering them
- 2 garlic cloves
- 1/2 medium white onion, finely chopped
- 1 teaspoon coconut oil
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 2 tablespoons sriracha hot chile sauce
- 2 tablespoons cilantro, chopped
- 3 cups chicken stock/bone broth
- 1 1/2 cups frozen blackberries
- 2 teaspoons arrowroot powder
- 2 tablespoons butter
- salt and pepper, to taste
- In a food processor, mince the garlic and onions together.
- Over medium high heat, melt the coconut oil in a sauce pot. Add the onions and garlic – saute for 6 minutes or until translucent. Remember to stir occasionally and don’t let them burn.
- While the onions and garlic are cooking, puree the chiles. Remove the seeds and stems and put them in the food processor. Add 2 tablespoons of the soaking liquid. Add 1/2 boiling water and puree until very smooth. Strain through a fine strainer to remove any seeds or skins that didn’t blend well.
- Add the pureed chiles, cider vinegar, molasses, sriracha, cilantro and chicken stock. Stir to combine and turn heat to low. Let simmer for 40 minutes. Stir occiaonially during this time. THIS CAN SIT OUT AT ROOM TEMPERATURE OR STORE UNTIL YOU ARE READY TO COOK THE REST OF THE MEAL.
- Mix arrowroot powder and blackberries together. Add to sauce mixture and simmer for another 5-10 minutes – just to thaw the berries.
- Finish the sauce with butter 🙂 just because! Make sure to taste it and add salt and/or pepper, if needed.
**How do I soak dried chiles? Put them in a medium size bowl. Pour boiling water over them; just to cover them. Press them down a bit, if needed. Allow to soak for 20 minutes. Check on them and press them down again. The skin should start to feel soft. Soak for at least 30 minutes.
How I used the sauce: I pan seared 6 chicken breasts cut in half in some coconut oil in a pan on high heat – just to brown them slightly. Places the chicken in a large ‘lasagna’ pan, then poured the sauce over it. Baked in a 425 degree oven for 8-10 minutes, until chicken is just cooked and sauce is very bubbly. Garnish with more cilantro and cotija cheese.