Baked Chicken with Blackberry Ginger Sauce

Posted by: EatFree

>> Gluten-Free, Non-Vegetarian

My local grocer was selling blackberries for an insanely low price since they are probably trying to sell their excess stock of this out of season fruit, so I immediately thought of this sauce.  If you can’t find fresh blackberries, frozen would be an okay substitute in this case. This sauce goes equally well with tofu if you are a vegetarian.  Basically anything with a neutral flavor profile such as chicken would pair nicely with robustly sweet and spicy sauce.  As always adjust the red pepper flake if you are cooking for children.




  • 1.5 pounds skinless organic chicken tenderloins
  • 2 tablespoons oil, divided
  • Salt and pepper to taste
  • ½ bunch scallions, roughly chopped
  • 2 cloves garlic, minced
  • ½ cup crystallized ginger, roughly chopped
  • 6 ounces of fresh blackberries
  • ¼ teaspoon red pepper flakes


  1. Preheat oven to 375 degrees Fahrenheit.  Toss tenderloins with one tablespoon of the oil, salt, and pepper.  Bake for about 12 minutes or until completely cooked through.
  2. Heat rest of oil.  Saute scallions, garlic, ginger together with salt and pepper for 3 to 4 minutes or until ginger starts mostly dissolving.  Add in blackberries, red pepper flake, and ½ cup water.  Bring to a boil and then simmer covered for 7 minutes.  Let cool.
  3. Blend to smooth consistency with another ½ cup water.  Serve atop chicken as a side dish.
This entry was posted on Saturday, December 10th, 2011 at 11:20 pm and is filed under Gluten-Free, Non-Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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