MANGO CHUTNEY CHICKEN
Provided by The Daring Gourmet, www.daringgourmet.com
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
- Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.
- Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.
SOUTH AFRICAN CHUTNEY CHICKEN
Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
- Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.
Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium
CHUTNEY GLAZED CHICKEN
A different and tasty way to serve chicken! I got this recipe from my sister, who got it from a local paper. Serving size below is varied - depends on your appetite!
Provided by MsKittyKat
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin from chicken.
- Mix flour with the G Washington Golden and garlic powder (set aside 1 tablespoon flour mixture).
- Coat chicken with flour and brown in butter.
- Place chicken in a baking pan.
- Stir reserved flour into the butter in the skillet.
- Slowly add water and stir over low heat until slightly thickened.
- Add chutney and stir until blended.
- Pour sauce over chicken.
- Cover with foil and bake at 325 degrees for 45 minutes.
- Remove cover and bake for 15 more minutes.
- Serve with rice or egg noodles.
CHUTNEY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
- To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.
CRANBERRY-GLAZED CHICKEN
Our recipe specialists infuse bone-in chicken breasts with fall flavor by topping them with a crimson-colored cranberry sauce. The meat turns out moist and tender.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring to a boil; cook until liquid is evaporated. Transfer to a blender. Cover and process until blended. Place in a small bowl; stir in the butter, 2 teaspoons thyme, salt and pepper. Set aside., In the same saucepan, combine the cranberry juice, brown sugar and remaining whiskey. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in remaining thyme., With fingers, carefully loosen skin from each chicken breast; rub butter mixture under the skin. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture.
Nutrition Facts : Calories 489 calories, Fat 25g fat (12g saturated fat), Cholesterol 151mg cholesterol, Sodium 401mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 40g protein.
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