I made The Low Histamine Chef’s recipe for baked apples with blueberry sauce. It was delicious! I highly recommend it. The blueberry sauce has so much ginger, you really need to eat it with something else, or it is too strong. It was great with the apples! But I immediately thought of chicken fingers. So I made some simple, crispy chicken fingers and used the blueberry sauce to dip them in! (Or spread on them…) And it works great! 🙂 This is my take on it:
Blueberry Ginger Sauce
2 cups frozen blueberries
1 Tbs. Fresh grated ginger (this is quite spicy! Feel free to use less, but I love it!)
Pinch of sea salt
Squeeze of lemon
1. Place ingredients in a saucepan. Simmer on very low until it defrosts, then turn it up to medium heat until it forms a nice sauce. Season how you wish.
2. Set aside to cool – and make the chicken fingers.
12 chicken tenders (raw)
1/4 cup tapioca starch
1/2 – 1 tsp. sea salt (depending on how salty you like them)
Oil for sautéing (coconut oil, lard, butter/olive oil)
1. Heat the oil in a large saute pan. You want the oil to be about 1/8″ thick.
2. While it is getting warm, mix the tapioca starch, salt and pepper in a little bowl.
3. Dip the chicken tenders in the bowl, individually. You do not have to make them wet, they are already moist and the starch will stick to them.
4. Lay them in the hot fat – they should sizzle when it lay them down. The trick is to have it hot enough to cook through before it burns, but you want it nicely brown. Flip over after you can see the chicken is about half-cooked through. (If they get brown too fast, and they aren’t cooked through – you can finish them in the oven…)
5. I cook 6 at a time in my skillet – but whatever your pleasure. Serve with the blueberry sauce.
6. Enjoy your simple and lovely colorful meal! 🙂