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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Made this with the remaining chicken, since there was too much to fit comfortably in the pan during the Thai Peanut variant. However, wuffy is very glad he did have that extra to work with, because this turned out VERY nicely!
Very fruity, as you might imagine, but the dry sherry and ground ginger give it a very nice savory background and warmth. The port wine kicks just a bit of sweetness without using extra sugar, and also adds a nice wine tartness that helps offset some of the other fruits.
It's also one of the easier ones to prepare. And, once again, totally unlike the others in the set! Enjoy!
Ingredients:
1 Lb boneless skinless chicken thighs, cut into nuggets
1 TBs olive oil
2 tsp ground ginger
2 tsp Omnivore salt
2 tsp black pepper
1 TBs port wine
3 TBs dry sherry
3 TBs Raspberry Balsamic vinegar
12 large black raspberries
Directions:
In a large, heavy skillet, heat the olive oil over high heat until hot.
Add the chicken, and dust with the ginger, salt, and pepper. Fry until no pink is visible, stirring frequently, about 2-4 minutes.
Add the port and sherry wines, and Raspberry Balsamic vinegar. Stir to coat. Reduce heat to medium-low. Add the black raspberries. Continue cooking, stirring occasionally, until the sauces thicken and the chicken is done, about 6-8 minutes.
Last edited on Mon Mar 24th, 2014 10:16 pm by Vargr
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