Chicken with Blackberry Glaze

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The inspiration for this chicken recipe came from my Mother-in-Law maybe 45 years ago. My husband always called it Currant Jelly chicken. I made it with currant jelly for many years until the jelly itself became hard to find. Fast forward, I now make it with blackberry preserves. I like the rich dark color of the blackberries and I love the texture and look of the seeds. The Worcestershire sauce adds a great level of flavor to the sauce.  Be aware that regular Worcestershire sauce has an anchovy base. If you don’t mix fish and meat or if you have to consider anyone with fish allergies, you should buy vegan/fish free Worcestershire sauce. My grandchildren used to be allergic to fish and my daughter is vegetarian; so at this point I only buy the vegan sauce.

The blackberry sauce in this recipe makes a great presentation. While it is easy to pour on when you prepare the chicken, it thickens up during the cooking.The result is a finger-licking delicious dinner whether you use chicken or tofu! There is enough sauce in this recipe to coat three small chickens or two small chickens and one container of tofu.

Note:  Want to be extra fancy? Scatter a bag of frozen mixed berries over the chicken 15 minutes before it’s finished cooking. Garnish with fresh berries right before serving. Sprinkle with pomegranate arils for Rosh Hashana.

Prep time: 20-30 minutes

Chicken with Blackberry Glaze

By Gloria Kobrin Published: July 23, 2017

    Ingredients

    • 3 small chickens skinned and cut into joints
    • 2 cups Panko
    • 3 13 ounce jars blackberry preserves
    • 3 cups water
    • 4 tablespoons cornstarch
    • 5 tablespoons Worcestershire (fish free)sauce
    • 7 teaspoons Ground Allspice
    • 1/2 cup fresh lemon juice 2 large lemons
    • pinch salt
    • 1 15 ounce bag frozen mixed berries optional
    • 1 pint fresh blackberries/raspberries optional

    Equipment

    • large saucepan
    • large baking pan 1-2 pans allowing the chicken to be in a single layer

    Directions

    1. Clean and trim chicken. Pat dry. Roll in Panko. Arrange chicken in baking pans in a single layer. Preheat oven to : 375°F.
    2. Empty jars of preserves into saucepan. Combine cornstarch and one cup of water in an empty jar. Cover jar and shake vigorously. Add to saucepan. Add remaining water, allspice , lemon juice and salt. Stir well. Simmer until preserves have melted and sauce has slightly thickened. Taste. Add more salt a pinch at a time- if desired. Pour over chicken.
    3. Place chicken on middle rack in the oven. Bake about 1 1/2 hours. Baste every 15 minutes with a spoon. The seeds from the preserves will clog a baster. About half way through cooking, turn over the legs and wings so that they are glazed on both sides. Serve hot with rice/farro/noodles and colorful vegetables.
    4. Optional: Scatter a bag of frozen mixed berries over the chicken 15 minutes before it has finished cooking. Garnish with fresh berries right before serving.

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