I came out with this recipe on a whim for a few of my friends and family who don't like spicy food. However, some spice can easily be added.
Works great over chicken cooked slow in the oven and pulled apart for shredded chicken tacos.
To start, sweat the onions, bell peppers, 1 clove garlic and ginger with the butter and oil. The butter can be replaced with one tablespoon olive oil. Season with salt and pepper to taste ( about 1/4 teasponns of each) Sweat until transparent on very low heat about 10-15 minutes.
Add the sundried tomatoes, dates, remaining garlic and 1 cup stock or broth. Add the tomato paste and measure out the vinegars using the 6oz can. Add the molasses, brown sugar and lemon juice. Cover and simmer on low for 30 minutes. Take the cover off and add remaning chicken stalk, rasberry jam and dijion. Simmer uncovered for 10 minutes. Take off the heat and let cool. Once cooled, 1/2 recepie at a time, put in the blender and puree till smooth. Pour the sauce through a fine mesh strainer and push against sides to get all the sauce. Discard remains in the strainer. Can be stored in the fridge for two weeks or freezer for 6 months.
If you like spice you can easily add chiplotle in adobo at the same time as the sun dried tomatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 180 | ||
Calories from Fat: 44 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.9g | 6 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 204mg | 7 % | |
Potassium 462.8mg | 12 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 28.7g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.