Chicken Breasts with Raspberry Red Wine Sauce and Wheatberry Salad

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This recipe epitomizes my love of making something new from dinner remnants. I’ll make the chicken breasts for dinner one night served along an appropriate starch and veg dish. The left over meat and sauce will then be tossed with grains and greens for lunch the next day. Any sort of grain will work. I really like wheat berries for their chew but, honestly, anything you have in the fridge will be great. This recipe would also be wonderful with any sort of poultry (duck, turkey or pheasant) and could be extended to pork or veal as well.

Ras el hanout is a Moroccan spice mixture that is very savory and a bit spicy. If you can’t find it in the spice aisle and you don’t feel like mixing up your own batch, use Chinese 5 spice and add ¼ tsp of cayenne. It’s not the same but a decent approximation.

  • 4 boneless chicken breasts (skin on or off as you like)
  • 1 tsp ras el hanout
  • 1 shallot, thinly sliced
  • ½ raspberry jam
  • 1 C red wine
  • 2 T vinegar (red wine or apple cider)
  • 1 C cooked wheatberries or other grain
  • 2 C baby spinach
  1. Heat oven to 350
  2. In a large frying pan heat a good glug of neutral oil until just about smoking
  3. Season chicken breasts with salt and pepper
  4. Brown chicken on each side and remove from pan
  5. Reduce heat in pan and add ras el hanout and let fry until fragrant
  6. Add shallots, raspberry jam and wine and bring to a boil
  7. Return chicken breasts to pan and place, uncovered, in oven and bake until chicken is cooked through (about 10-15 min) and sauce is slightly thickened
  8. Remove from oven and add vinegar, taste and adjust seasoning as needed
  9. Serve for dinner maybe with a big handful of chopped parsley

This recipe is featured in the post:

using summer preserves