RAGIN CAJUN BLACKBERRY GLAZED CHICKEN THIGHS OVER 2 TATER MASH

Chicken|Gluten-free|Ragin Cajun

Ingredients

The Glaze:

4 cups blackberries, divided

¼ cup balsamic vinegar

¼ cup brandy

½ cup sugar

2 teaspoons Dijon mustard

1 jalapeno, chopped including seeds

½ teaspoon salt

1 tablespoon corn starch

¼ cup water

The Taters:

3 pounds sweet potatoes, peeled and cut into 3” chunks

2 pounds Yukon gold potatoes, peeled and cut into 3” chunks

1 large onion, chopped

1 stick cold butter

3 teaspoons salt

1 ½ teaspoons black pepper

½ – ¾ cups milk

The Chicken:

2 tablespoons olive oil

8 bone-in, skin-on chicken thighs (about 4-5 pounds)

3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

Instructions

To make the blackberry glaze combine the blackberries, balsamic, brandy, sugar, Dijon, jalapeno, and salt in a medium saucepan and bring to a boil. Reduce to a low boil and cook, stirring frequently for 4-5 minutes until the sauce reduces slightly. Dissolve the corn starch in the water an add it to the pot. Continue to cook for another 3-4 minutes until the sauce thickens and is thick and syrupy in consistency. Set aside. Note – if you are not using freshly picked blackberries and the sauce is too thick, just add a little water to achieve a syrupy consistency.

To make the taters, place all of the potatoes and the onions in a large metal pot. Cover them with cold water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork tender. Drain them in a colander and then place them back in the pot.

Add the butter, salt, pepper, and half of the milk to the pot. Whip the potatoes with an electric mixer until they are smooth, scraping down the sides occasionally so everything is well incorporated. Gradually add as much of the remaining milk as necessary so they have a smooth and creamy texture. Try not to eat half of the pot when you test for seasoning to see if more salt or pepper is needed. Cover and keep warm until ready to serve.

Preheat oven to 375 degrees.

To make the chicken, trim any excess fat off the thighs and then season them liberally on both sides with the Ragin’ Cajun spice blend, rubbing the seasoning into the meat and under the skin. Heat the olive oil in a large cast iron or oven proof skillet over medium high heat.

When the oil is very hot, place the chicken, skin-side-down, into the skillet. Sear for 4-5minutes until the skin is golden brown and very crispy. Flip and cook for 3-4 minutes on the other side. Place the pan in the oven and cook for 25-30 minutes until the internal temperature of the thighs reaches 150-155 degrees. Total time will depend on the size of your chicken thighs.

Remove the pan from the oven and liberally brush the blackberry glaze over the tops of the thighs to coat (you will have more glaze left over to use as a sauce on the finished dish). Place the pan back in the oven and cook for an additional 10-15 minutes until the internal temperature of the thighs is 160-165 degrees and juices run clear when pierced with a steak. knife.

Serve the chicken thighs over the 2 tater mash and drizzle with more of the glaze and the pan juices. DEVOUR!