Ruby Red Currant & Honey-Glazed Chicken with Rosemary

almost ready to harvest

This recipe celebrates the vibrant tartness of red currants or honeyberries, balanced beautifully with the sweetness of honey and aromatic rosemary. It's a versatile dish that can be enjoyed year-round, offering a sophisticated yet easy-to-prepare meal.

Cuisine Type: International
Dietary Preferences: No Soy, No Refined Sugar (uses honey or maple syrup)
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
Ingredients:
For the Chicken:

• 4 boneless, skinless chicken thighs (about 1.5 lbs total)

• 1 tablespoon olive oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper

For the Red Currant & Honey Glaze:

• 1 cup fresh red currants (or honeyberries), stems removed

• 1/4 cup raw honey (or pure maple syrup)

• 2 tablespoons apple cider vinegar

• 1 tablespoon fresh rosemary, finely chopped

• 1 small shallot, finely minced

• 1 clove garlic, minced

• 1/4 cup water (or chicken broth)

For Garnish (Optional):

• Fresh rosemary sprigs

• A few extra red currants

Equipment:

• Large skillet (oven-safe if finishing in the oven)

• Small saucepan

• Whisk

Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.

1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.

1. Make the Red Currant & Honey Glaze: While the chicken is searing, in a small saucepan, combine the red currants (or honeyberries), honey (or maple syrup), apple cider vinegar, chopped rosemary, minced shallot, minced garlic, and water (or chicken broth).

1. Simmer the Glaze: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for 8-10 minutes, or until the currants have burst and the sauce has thickened slightly. Use the back of a spoon to gently mash any remaining whole currants.

1. Glaze the Chicken: Return the seared chicken thighs to the skillet (or transfer to an oven-safe dish if finishing in the oven). Pour the red currant and honey glaze over the chicken, ensuring each piece is well coated.

1. Finish Cooking (Stovetop or Oven):

• Stovetop Method: Continue to cook over low heat for another 5-7 minutes, turning the chicken occasionally, until the glaze is sticky and coats the chicken beautifully.

• Oven Method (for crispier skin if using bone-in, skin-on chicken, or for larger cuts): Preheat oven to 375°F (190°C). Transfer the skillet with the glazed chicken to the preheated oven and bake for 10-15 minutes, or until the glaze is caramelized and the chicken is fully cooked through (internal temperature of 165°F/74°C).

1. Rest and Serve: Remove the chicken from the heat and let it rest for 5 minutes before serving. This allows the juices to redistribute.

Serving Suggestions:

• Serve immediately with a side of fluffy quinoa or wild rice to soak up the delicious glaze.

• Roasted asparagus or green beans make an excellent complementary vegetable.

• For a heartier meal, pair with creamy mashed sweet potatoes or a simple fresh garden salad with a light vinaigrette.

• Garnish with fresh rosemary sprigs and a few extra red currants for a beautiful presentation.

Enjoy this delightful and naturally sweetened dish that highlights the unique flavor of red currants!