Peach Chutney Chicken Recipes

PEACH CHUTNEY

Steps:

• Finely dice the onion, peach, garlic and ginger.
• Warm the oil and add the onion, garlic and ginger. Soften the onion slightly.
• Add the cinnamon, cardamon, sugar and vinegar and stir to dissolve sugar.
• Add the peach, mix, then allow to cook around 5-10 minutes. The sauce will become a little thick but still have chunks of peach.
• Allow to cool and keep refrigerated until needed.

CHUTNEY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

SPICY PEACH CHUTNEY

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

PEACH CHUTNEY

Steps:

• In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.

CURRIED CHICKEN SALAD WITH PEACH CHUTNEY

Steps:

• Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
• Combine all the ingredients for the chutney and simmer until the liquid is reduced by ⅔. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
• Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
• Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

DELICIOUS SPICY PEACH CHUTNEY

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat. Meanwhile, cut a small "X" in the bottom of each peach using the tip of a paring knife.
• Put the peaches into the boiling water for 1 minute. Remove them from the water with a slotted spoon and transfer them to a large bowl. Let them cool just until they are comfortable to handle.
• The brief blanching should make it easy to peel the skins off of the peaches by hand, but use a knife if you hit any stubborn spots. Compost or discard the skins.
• If you are working with freestone peaches , run a knife around the circumference of each peach. Its halves should be easy to twist apart. Discard the pits.
• If you are working with clingstone peaches, it's easier to remove the peach flesh from the pit using a paring knife. Simply slice off small chunks until you've removed as much as you can. Discard the pits.
• Chop the peeled and pitted peaches into approximately 1/2-inch chunks.
• Combine all of the ingredients in a large pot over medium-high heat.
• Cook, stirring frequently until the peaches soften to the point that they start to fall apart when you stir the chutney. If the chutney seems too liquid at that point, raise the heat to high and continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney even after a couple of seconds.
• Ladle the chutney into clean pint or 1/2-pint canning jars (it is not necessary to sterilize the jars for this recipe because of the length of the canning time). Leave 1/2-inch of headspace.
• Wipe the rims with a paper towel or clean dishtowel. Screw on canning lids and process in a boiling water bath for 10 minutes.

PEACH CHUTNEY CHICKEN

Steps:

• Preaheat oven to 180c/350f.
• Combine peach chutney and mustard.
• Place chicken breasts in a single layer in a greased baking dish, I use a Lasagne dish.
• Cover chicken with chutney mixture, then sprinkle cheese over.
• Cover with foil and bake for 20 minutes.
• Uncover and bake for a further 5-10 minutes until juices run clear.

PEACH CHUTNEY

Steps:

• In a medium saucepan heat oil over medium heat. Add onion, ginger, and garlic; cook until onion is tender but not brown.
• Stir sugar, vinegar, lemon juice, mustard, allspice, and cloves into onion mixture. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, for 5 minutes. Stir in peaches and cherries. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture is thickened, stirring occasionally.
• Ladle hot chutney into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Or, ladle into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Store the chutney in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)

QUICK FRESH PEACH CHUTNEY

Steps:

• Combine the vinegar and sugar in a medium saucepan over medium-high heat. Bring to a low boil while stirring to dissolve the sugar.
• Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt. Simmer for 10 minutes stirring periodically.
• Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
• Remove from heat and allow to stand for 15 minutes before serving. Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.

ROASTED WHOLE CHICKEN WITH PEACH CHUTNEY; GRILLED WILD MUSHROOM AND VEGETABLE SALAD

Steps:

• Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.
• Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.
• Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.

PEACH CHUTNEY

Steps:

• Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.