Chicken? Don't be! Grilled Chicken Thighs with Blueberry Sauce

Paleo Blueberry Sauce:
Start by making Paleo Ketchup (see below).
Saute 1 small chopped onion and 1 jalapeno in a pan with 1 T olive oil until soft.
Add 1 T agave nectar, 1/4 c Paleo Ketchup, 1/8 t cayenne, 1/4 t dry mustard.  Simmer until it thickens.
Add 2 cups fresh or frozen blueberries and simmer until thick.
Pour into food processor and puree.


Chicken Thighs:
Season with oregano and fresh lime juice.
Grill until juices run clear.


Serve with a fresh steamed vegetable and fresh fruit.


Tips:
T = Tablespoon
t = teaspoon
The Paleo Ketchup takes a while to make, so prepare it ahead of time.


Paleo Ketchup:

2 lb tomatoes, washed and cubed

1 bay leaf

1 large onion, chopped

1 clove garlic

1/4 c fresh lemon juice

1/4 t cayenne

1/2 t allspice 

1/2 t ground cloves     

1/2 t ground mace  

1/2 t celery seeds 

1/2 t whole black peppercorns 

1/2 cinnamon stick

1/8 c unsweetened apple juice    

Simmer tomatoes, onion, garlic, and bay leaf until soft.  

Add apple juice.  

Combine spices (allspice, cloves, mace, celery seeds, peppercorns and cinnamon) and place into an emptied tea bag.  

Add spice bag to mixture; simmer while stirring frequently, until reduced by half.  Remove the spice bag.  

Add lemon juice and cayenne pepper.  

Continue simmering for 10 minutes.

NOTE: The sauce was A LOT of work for what it was.