Chicken Thighs with Blueberry Sauce

 

Chicken Thighs with Blueberry Sauce

We're trying to use up frozen food in our freezer
so we can defrost before the really cold weather.
 This includes boneless skinless chicken thighs
 and also our homegrown blueberries.
(The photo is the leftover after being in the fridge
hence the congealed look to the sauce and chicken.)
For this recipe the 5 boneless, skinless
chicken thighs are easily cut into two pieces.
Place halved chicken thighs in a roasting pan
and bake for 30 minutes at 350 F.
I served the blueberry thighs over brown rice.
You can start cooking the rice now.
While rice is cooking, start on your blueberry sauce.

3 cups fresh or frozen blueberries
4 garlic cloves micro-minced
1/8 cup water
2 tbs rice vinegar
2 tbs Dijon mustard
2 tbs honey
1/2 cup fresh tarragon leaves or 2 tbs dried leaves
1 tbs ground coriander
1 tbs hot paprika
salt and pepper to taste

When the chicken is cooked,
pour the sauce over the top and serve over rice.
Quick to make, pretty to look at,
but more importantly delicious to eat.
Enjoy !