¼ cup olive oil (60ml)
3.7oz can chipotle chile (99g)
¼ cup fresh lime juice (60 ml)
½ cup fresh raspberries (83g)
¼ cup honey (60ml)
2 tbsp. apple cider vinegar (30ml)
1 clove garlic
Salt and pepper to taste
8 chicken thighs (approx. 1 ½ lbs/750g)
4 cups fresh spinach (120g)
½ cup fresh jicama slices (65g)
Chopped scallions for garnish
Combine olive oil, chipotle chiles, lime juice, raspberries, honey, vinegar, garlic in a measuring cup and puree with a hand blender until smooth. Season with salt and pepper to taste. Reserve ½ of this puree for a salad dressing.
Pour the other half of the pureed dressing into a ceramic dish. Add the chicken thighs and brush well with the raspberry dressing. Place the chicken skin side down in the dressing in the baking dish and cover. Allow to marinade in the refrigerator for at least 1 hour, but you can leave for up to 8 hours for advance preparation.
Preheat your oven to 400°F (204°C.)
When you are ready to cook the chicken, remove the chicken thighs from the ceramic dish and move to a clean baking dish lined with parchment. Flip the chicken thighs so they are skin side up and pour over all the raspberry dressing from the ceramic dish. Season the chicken with salt and pepper to taste. Roast the chicken in the oven for 15 minutes until the temperature reads 160°F (71°C) on a meat thermometer. Use a basting brush to coat the chicken with any raspberry marinade in the pan.
Assemble the fresh spinach in a serving dish or dinner plate and garnish with the jicama, lime wedges, scallions, and reserved raspberry dressing and serve with the chicken.
FYI the calorie count for this dish is only for the Raspberry Chipotle Dressing and Jicama Salad. For each chicken thigh add –