Raspberry Chicken Recipe
The flavor of this Raspberry Chicken recipe has played on my senses so much that I hardly ever go for any other Raspberry Chicken recipe. Chicken is the most important ingredient in Raspberry Chicken. In my view, if one calls oneself a good cook, one must have a personal recipe of Raspberry Chicken, just like I do.
Ingredients
1 2 1/2- to 3-pound broiler-fryer chicken, cut up Cooking oil
1 10-ounce package frozen red raspberries (quick-thaw pouch)
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon lemon juice
1/4 cup sliced almonds
Directions
Preheat broiler.
Brush chicken with oil.
Season with some salt and pepper.
Place chicken, skin side down, on broiler rack.
Broil 5 to 6 inches from heat 20 minutes or till browned; turn.
Broil 10 minutes more.
Meanwhile, thaw raspberries; drain, reserving syrup.
In saucepan blend syrup into cornstarch; stir in cinnamon.
Cook and stir till bubbly.
Stir in butter and lemon juice.
Gently stir in berries and nuts.
Brush chicken with oil.
Season with some salt and pepper.
Place chicken, skin side down, on broiler rack.
Broil 5 to 6 inches from heat 20 minutes or till browned; turn.
Broil 10 minutes more.
Meanwhile, thaw raspberries; drain, reserving syrup.
In saucepan blend syrup into cornstarch; stir in cinnamon.
Cook and stir till bubbly.
Stir in butter and lemon juice.
Gently stir in berries and nuts.
