As a quick disclaimer, I would like to acknowledge that the idea for this recipe didn't originate with me. I've seen mulberry chipotle sauce posts kicking around the Internet. They appear to originate here.
|Grilled daylilly buds, white onion, and button mushrooms|
As an alternative presentation, which would really push the Middle Eastern element, feel free to cube and kabob the chicken before grilling. Try to use the native American mulberry, or a pink hybrid, as the sauce will have a much more appealingly vibrant color. I used that fruit here, and the result was a fiercely magenta hue which contrasted nicely with the golden rub on the chicken.
I hope you like!
Mulberries & Daylillies might not exactly be foraged food, since in many places they are planted for either their fruit or their flowers. Still, they do grow abundantly in the wild, both naturally and as an escaped cultivar.
|The abundant fruiting of the American mulberry|
To learn more about Morus alba, the white mulberry, check the (Wikipedia entry here).
3 large chicken breasts, about 1.5lb
2 cups of ripe mulberries, stems removed & mashed
2 cloves of garlic, minced
1/4 cup of sweet vinegar (raspberry, rice, or cider)
1 small chipotle chili, minced. (Should be about a tablespoon's worth)
2 tbsp kosher salt
2 tbsp powdered cumin
3 tbsp powdered turmeric
1 tbsp powdered paprika
1 tsp garlic powder
2 cups of daylilly buds, green & orange.
Kosher salt & black pepper
2 jumbo white onions, sliced
2 packages of button mushrooms (or equivalent wild mushrooms)
- Butterfly the chicken breasts, and pound the halves to an even thinness
- Place chicken breasts in a bowl or plastic bag, and add the powdered spices (not the minced garlic cloves). Shake or mix to cover.
- Toss the daylilly bulbs, white onion and mushrooms with the oil, salt and pepper. Set aside.
- Place the coated chicken breasts on the grill, over medium heat, and cover.
- After 7 minutes, flip chicken. Add the daylillies and any other veggies to a grill basket and set on the grill. Uncover and toss veggies occasionally.
- After another 7 minutes, check chicken for doneness, and continue to grill until done. When done, set aside to keep warm.
- In a small saucepan, mix the mashed berries, the vinegar, the minced garlic and the chipotle chili. Bring to a boil, then reduce heat to medium. Cook over medium heat for 10 minutes, stirring occasionally.
- Serve each breast with a generous couple of spoonfuls of sauce, and the veggies on the side.
Cooking time: 30 mins