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Chutney is a catch-all term used for any number of pickled fruit or vegetable combinations. Usually chutneys are highly spiced, as is this streamlined version.
- For the Chicken:
- 2 pounds chicken thighs, skinned, if desired
- 1 tablespoon cooking oil
- For the Chutney:
- 2 medium tomatoes, peeled, seeded, and chopped
- 2 tart cooking apples, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup currants or raisins
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon salt
FOR THE CHICKEN:
Rinse the chicken and pat dry. In a large skillet, heat the cooking oil over medium-high heat. Add the chicken thighs and brown quickly on both sides. Spoon off the fat.
FOR THE CHUTNEY:
In a large mixing bowl, stir together the tomatoes, apples, jalapeno pepper, currants or raisins, pepper, onion, vinegar, sugar, ginger and salt. Add to the skillet with the chicken. Bring to boil; reduce heat. Cover and simmer for about 35-40 minutes, or till the chicken is tender and no pink remains. Remove the chicken from the skillet; keep warm. Boil the tomato-apple mixture, uncovered, for about 5 minutes, or till thickened. Serve with the chicken.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
374 calories; 13g total fat; 188mg cholesterol; 348mg sodium; 19g carbohydrates; 3g fiber; 46g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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