Chicken With Plum Chutney Recipes

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CHICKEN WITH PLUM CHUTNEY



Chicken with Plum Chutney image

Our Indian-tinged chutney enlivens simple chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

4 (6 to 8 ounces each) boneless skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
1/3 cup packed light-brown sugar
2 tablespoons cider vinegar
3/4 teaspoon curry powder
1/4 teaspoon ground ginger

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
  • Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
  • Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Nutrition Facts : Calories 421 g, Fat 9 g, Fiber 2 g, Protein 47 g

MANGO CHUTNEY CHICKEN



Mango Chutney Chicken image

Provided by The Daring Gourmet, www.daringgourmet.com

Time 1h

Number Of Ingredients 10

8 pieces of chicken (skinned, or 4 small boneless/skinless chicken breasts, or equivalent chicken tenders)
Juice of one lemon
4 tablespoons mango chutney (store bought or using The Daring Gourmet's recipe for Indian Mango Chutney)
2 teaspoons curry powder
2 tablespoons Dijon mustard
4 tablespoons unsalted butter (softened)
1 tablespoon white wine
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

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.

PLUM CHUTNEY



Plum Chutney image

Make the most of fall's bounty with this easy and absolutely delicious plum chutney recipe. Serve with cheese and charcuterie or a holiday turkey and and ham.

Provided by Molly Watson

Categories     Condiment     Sauce

Time 2h30m

Number Of Ingredients 11

1 (2-inch) piece fresh ginger (peeled)
6 cardamom pods
1 cup dates (stoned and roughly chopped)
3 pounds fresh plums (halved and stoned)
2 red onions (finely chopped)
2 cooking apples (peeled, cored, and roughly chopped)
1/2 cup apple cider vinegar
2 cups dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ginger ground
1 piece star anise

Steps:

  • Gather the ingredients.
  • Start by thinly slicing the peeled ginger, then cut again into thin matchsticks.
  • Place the cardamom pods into a pestle and lightly crack them and remove the seeds. Throw the shell away and crush the seeds.
  • Roughly chop the dates .
  • Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan.
  • Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Stir well.
  • Put the pan onto medium heat and stir until all the sugar dissolves. Add the cinnamon, ground ginger, and star anise. Stir again.
  • Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for 2 to 2 1/2 hours. During this time, keep an eye on the chutney, checking from time to time that it isn't sticking to the bottom of the pan. You do not have to stand over the pan, but do not leave it for too long in between stirs.
  • The chutney is ready when it has thickened, turned a delicious glossy dark brown. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars . The chutney should go through a water bath canning process, and will keep for up to a year in a cool place, and it does not need to be refrigerated until opened.

Nutrition Facts : Calories 172 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 39 g, Fat 0 g, ServingSize 2 (1-pound) jars, UnsaturatedFat 0 g

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