This is an excerpt from my book, The Homegrown Paleo Cookbook: 100 Delicious, Gluten-Free, Farm-to-Table Recipes Plus a Complete Guide to Growing Your Own Healthy Food.
Raspberry season marks the height of summer to me. Instead of baking sweet desserts, I like to incorporate fruit into meat dishes. This fantastic glaze also works well on roasted pork. It’s smoky and sweet at the same time, and if you didn’t know what’s on the chicken, it would be difficult to put your finger on exactly which ingredients are working here to make it taste so great. Serve with a green salad, sliced watermelon, and a potato salad, like my Purslane Potato Salad with Bacon and Shallot (in the book). The chicken can be served hot or cold for a refreshing mid-summer dinner.
- For the chicken:
- 2 tablespoons ground cumin
- 1 teaspoon ground white pepper
- 2 teaspoons onion powder
- 1 teaspoon sea salt
- 3 to 4 pounds bone-in chicken parts
- For the sauce:
- 3 cups fresh raspberries
- 3 tablespoons chipotle peppers in adobo sauce, minced
- ½ cup (1 stick) unsalted butter
- Juice of 1 lime
- Heat a grill to a medium-low heat
- In a small bowl, combine the spices and salt. Coat the chicken pieces with the spice blend.
- Grill the chicken skin side down for 10 to 15 minutes km,(making sure that the skin does not burn), then flip and continue cooking until the chicken reaches 165°F, about 10 to 15 minutes. When done, remove the chicken to a platter and allow to rest.
- While the chicken is grilling, make the sauce: Combine the raspberries, chipotle peppers, butter, and lime juice in a saucepan and bring to a simmer over medium heat.
- Allow the mixture to gently bubble for about 10 minutes, stirring to break up the raspberries.
- Strain the sauce with a fine-mesh sieve over a medium-sized bowl, using a spoon to press the sauce through the sieve.
- Serve the sauce warm or cold with the chicken.
If on a Whole30, use ghee instead of butter. If AIP, use coconut oil instead of butter and omit the cumin, white pepper and chipotle peppers.
Also pictured in the recipe is the Purslane Potato Salad with Bacon (from the cookbook)
Image credit: Heidi Murphy