Dinner: Spiced Chicken with Blackberry Sauce

I picked up some absolutely gigantic blackberries at the Farmer's Market yesterday. I feel like I've been in a food rut the last couple of weeks, so I wanted to do something different. For some reason, something with a blackberry sauce seemed like a good idea, so I searched the innertubes for a decent place to start. Lots of the recipes were for grilled foods, which appearing delicious, are not something I can cook at my current place. I ended up finding this recipe for a blackberry sauce. My modifications:

• Left out the OJ and substituted water and the juice of a whole lime
• Added maybe 2tbsp of fresh mint
• Added maybe 2tsp of freshly ground black pepper
• Added 2tbsp red wine vinegar
  
• Reduced the sugar by 1/4 cup
  

Since most of the recipes called either for grilling, or some sort of lamb, I decided to wing it with my protein. All I had on hand was chicken. After decided that the blackberry sauce was wicked sweet, something spicy seemed in order. Thus was born Lothian's Crazy Chicken:

(All quantities are made up, I don't measure when I'm creating! :))

Ingredients:

1. 6 tbsp Garam Masala powder
2. 1lb sliced chicken breast
3. 1 anaheim pepper, sliced thin
4. 1 red bell pepper, sliced
5. salt and black pepper to taste
6. 1 dried red chili
   

• Heat 4tbsp of olive in a skillet
• Add chili pepper
  
• Add 2tbsp of garam masala power to the pan
• Saute until it smokes a little
• Add sliced chicken, along with rest of the garam masala and the anaheim pepper
• When chicken is cooked through, add bell pepper
• Saute for another 1-2 minutes, or until the bell pepper is warmed through

Serve with blackberry sauce drizzled over the top, thusly:

From Food

From Food

The little circular red peppers are the anaheims, and the longer strips are the bell peppers, both from my little garden.

I'd make some changes were I to do this again. There is way too much butter for my taste in the sauce. I'd rather cut the butter at least in half, and probably cut down on the corn starch while I was at it. Reducing it for longer should have the same effect without making it quite so rich. It was by no means horrible, but I'm simply not used to that much butter in anything!

Still really need to get some lighter colored plates. Dark red/purple sauce doesn't show up against black