Recipes - Blackberry Chicken; and Creamy Orange Jello

As part of my plan to drive my husband crazy, I've been feeding him chicken several times a week, and trying new recipes each time to boot. This is in direct violation of my marriage vows: I promised to never make chicken more than once a week, and I promised to try new recipes just once a month.

My plan is working. I can't believe he hasn't complained about the number of chicken dishes we've had, and he's commented several times about liking the new recipes.

I could've used a little more artistic talent here,
the jello and potatoes didn't "plate" prettily.

I was expecting the Blackberry Chicken to be a little sweeter. It was tart, savory with the vinegar. The kids scarfed it up (down?) too, they even had seconds.

BLACKBERRY CHICKEN

2 tablespoons plus 1/2 cup fresh blackberries, divided (I used blackberry fruit spread)
1/2 c. chicken broth, divided
2 T. brown sugar
2 T. white wine vinegar (I used cider vinegar)
1 t. oil
2 garlic cloves, minced
3/4 t. paprika, divided
1/4 t. cumin
6 boneless, skinless chicken breasts
4-1/2 t. minced fresh thyme (I used dried powdered thyme, and less of it)
1/2 t. salt
1/4 t. pepper
2 t. cornstarch

In a small bowl, mash 2 tablespoons berries. Add 1/4 c. broth, brown sugar, vinegar, oil, garlic, 1/4 t. paprika, and cumin.

Place chicken in a large baking dish; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.

Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm, reserving pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in pan drippings. Bring to a boil; cook and stir for 1-2 minutes until thickened. Serve over chicken; sprinkle with remaining blackberries.


* * *

This was an easy jello salad to make, and it tasted like dessert.

CREAMY ORANGE JELLO

6 oz. pkg. orange jello
2 c. boiling water
2 c. vanilla ice cream, softened
3/4 c. orange juice
1 can mandarin oranges, drained

In a large bowl, dissolve jello in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set. (Whatever that means. It never works for me, so I waited 10 minutes.)

Fold in oranges. Pour into a 6 cup mold coated with cooking spray. Refrigerate over night until firm, and unmold before serving.