- For the Chicken
- 1 lb organic ground chicken
- 6 frozen cherries, pitted
- 4 sage leaves, chopped
- ½ tsp salt
- ½ tsp pumpkin pie spice
- 1 tsp garlic powder
- ¼ lemon, juiced
- For the cherry relish
- ⅓c frozen cherries, pitted
- ¼c beets, cooked, peeled and diced
- Tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp ground cloves
- cinnamon stick
- tsp coconut sugar
- ½ tsp minced ginger
For the chicken brains: Preheat the oven to 350 F.Combine all ingredients in a large bowl with your hands and form four equal sized burger-sized balls, and place them on a baking sheet lined with parchment paper or a greased glass baking dish.
Use your hands and a small knife to make a quarter-inch slit down the middle and mold them to look like brains. Get creative! Cook for 23-25 minutes, or until cooked to desired doneness.
For the cherry relish: While the chicken is cooking, combine all ingredients in a saucepan. bring to a boil, then lower heat to a simmer and cook for 15 minutes, until the liquid reduces.Remove the cinnamon stick and use a fork to mash the cherries until a clotted blood-like consistency has been reached. Gross, but you get what I mean. Sorry not sorry.
When the chicken comes out, serve the relish on top. Bloody brains, comin’ right up! And they’re delicious. Trust me on this one.
This relish would also be great on any Thanksgiving-type dish!
Here’s the link again for all the other things Rebecca and I made on my Paleo Halloween Recipe Roundup!
