Baltimore Sun photo
June 8, 2007
When his large mulberry tree started its annual carpeting of the ground, former Baltimore Sun reporter Harry Merritt decided to see what he could do in the kitchen with his front-yard fruit. One of the delicious results was a sweet and spicy sauce that gave life to chicken.
2 chicken legs with thighs attached
favorite spice rub of choice
1/4 cup red-raspberry vinegar
1 large clove garlic, minced
1 cup crushed mulberries
1 chipotle pepper in adobo, minced
Place the chicken on a plate and sprinkle the rub over it. Cover plate and refrigerate while you prepare the sauce.
In a saucepan, combine the vinegar, garlic, mulberries and chipotle pepper and bring to a boil. Reduce the heat and cook, uncovered, for 15 minutes. Remove from the heat and puree if you want a smoother sauce.
Grill the chicken over medium heat for about 12 minutes per side, turning often. Serve the chicken covered with the sauce.--Adapted from fiery-foods.com.
Per serving (based on 4 servings): 155 calories, 15 grams protein, 8 grams fat, 2 grams saturated fat, 4 grams carbohydrate, 1 gram fiber, 52 milligrams cholesterol, 84 milligrams sodium