Grilled Chicken with Ancho Blueberry Sauce
- Yield: 4 servings
- 1 dried ancho chili, also called pasilla chili pods
- 1cup fresh water
- 1 1/2cups fresh blueberries, rinsed and patted dry
- 2cloves garlic, chopped
- 1/2teaspoon ground cumin
- 1/2teaspoon salt
- 1/4teaspoon ground black pepper
- 1/2cup reduced-sodium chicken broth
- Cooking spray
- 4 boneless skinless chicken breast halves (about 4 ounces each)
- Salt and freshly ground black pepper
- 2 green onions, chopped
1. Place the ancho chili in a small, dry skillet and set the pan over medium-high heat. Toast the chili for a few minutes on each side, pressing down with the back of a spoon to ensure the chili makes contact with the pan, until the chili is shiny on both sides. If any seeds fall out, simply discard them with the spoon.
2. Add the water and bring to a boil. Remove the pan from the heat and let the chili soak for 10 minutes, until soft (make sure the chili is covered with the water, using the spoon to weigh it down if necessary).
3. Remove the chili from the water, reserving the soaking liquid, and slice in half. Remove the stem and any remaining seeds. Cut the chili into small pieces and transfer to a blender or food processor. Add the blueberries, garlic, cumin, salt, and pepper and process until blended. Add 1/4 cup of the reserved soaking liquid and chicken broth and process until blended. Transfer the mixture to a small saucepan and set the pan over medium heat. Simmer for 10 minutes, until the sauce reduces to about 1 cup.
4. Meanwhile, coat a stove-top grill pan or outdoor grill with cooking spray and preheat to medium-high. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook for 3 to 5 minutes per side, until cooked through.
5. Arrange the chicken on a serving platter and spoon the blueberry sauce over the top (or underneath). Garnish with the green onions.