Crunchy Raspberry Chicken
 

This recipe for 2 or 3 people is courtesy of my friend. We had it last Saturday and it's delicious. There are three main parts: chicken, raspberry sauce, garlic paste. All measurements are approximate and can be used as a guide and customized as palates dictate.

GARLIC PASTE
In a bowl, make a paste from:
Cloves from 3 garlic heads
3 tablespoons of Adobo (or favorite salt seasoning). Goya is best.
Add 1/4 cup white vinegar
Add 1/2 - 3/4 cup olive oil
It will be strong, but you should taste it to see if it needs adjustment. You could be conservative with the vinegar, because you cannot turn back from that, but can always add a little later if needed.
This quantity makes enough paste to keep in the refrigerator for other dishes.

RASPBERRY SAUCE
In a pan, mix together:
2 tablespoons of raspberry preserve
1/2 - 3/4 teaspoon of the garlic paste,
one tablespoon of white vinegar,
1/2 cup of water.
Heat over medium heat, stirring until it reduces.

CHICKEN
2 split chicken breasts WITH SKIN AND BONE (RIBS). The ribs are optional but the skin is not. These days you might have to buy a chicken and cut it up yourself to get skin.
A sprinkle of Adobo.
A sprinkle of Sazon (Spanish seasoning). Goya is best.
A pinch of curry powder (optional)
A pinch of paprika (optional)
A squeeze of fresh lime
Raspberry preserve
Garlic paste (above)
Cooking oil for medium-to-high heat.

METHOD
If breast is big, cut into smaller pieces so it will cook faster. About 2-inches square.
Rub some of the garlic paste on the chicken pieces, then rub-in the other seasonings, then squeeze the lime over the chicken and let sit for 10-15 minutes.
Heat oil.
Place chicken skin-side down first. Fry until golden (10 minutes), turn.
With a spoon, rub a thin layer of raspberry preserve onto or underneath the skin (being careful to not let it spill into cooking oil because the preserve will burn).
Rib side will cook a little faster (5 minutes). Once rib side is golden, flip over and rub thin layer of raspberry preserve onto rib side.
Wait about 30-45 seconds for skin to get crispy, remove from pan.
Rub final light layer of raspberry on skin side.
Serve with raspberry sauce on the side which can be poured on chicken and accompanying vegetables to taste.

Should we try to use sugar free raspberry preserves? I LOVE LOVE LOVE raspberry sauce on my chicken and pork.

But I can't find sf raspberry preserves yet; I did however find sf blackberry and some sf orange marmalade. I think those two things would go god on pork and chicken too, but I really love the raspberry!

I'm sure SF would be preferable for most folks.

Sorry for the late response - I've been out of town away from computers and phones (on purpose). Yes, SF raspberry preserve would be fine. But do try to find a good quality one or make your own if you can do that. We used Bonne Maman which has 13 carbs per tablespoon and contains more raspberries than sugar. It did not cause any cravings, maybe the sugar burns off during cooking?