This was a really lovely recipe that I stumbled across when looking for things to do with the huge amount of loganberries I have collected this year. I made jam a few days before and this was a handy way to use up a little. You could of course use raspberries as with the original recipe or you could use smushed up loganberries or raspberries if you don't have any jam.
Chipotle Loganberry Chicken Thighs (from Handle the Heat)
1 lime, zested and juiced
1 tbsp chipotle paste
1 garlic clove, crushed
2 tsp oil
8 boneless chicken thighs (skin on or removed)
salt and pepper
In a small saucepan, combine the jam, lime zest, lime juice, chipotle, and garlic. Cook over medium heat for 4 minutes, or until slightly syrupy.
Heat the oil in a large frying pan over medium-high heat. Sprinkle the chicken thighs evenly with salt and pepper. Saute chicken for about 6 mins per side, or until golden brown. Spoon the raspberry mixture over the chicken before serving.