This chutney is really good. I mean REALLY good. Make it in the summer when plums are in season. It brings grilled chicken to a whole new level. You could also put it on pork chops, pork tenderloin, or eat it with a spoon right out of the pan. Recipe courtesy of Everyday Food Magazine.
4 boneless, skinless chicken breasts halves (or chicken thighs)
coarse salt and ground pepper
1 tablespoon 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
Pound chicken to an even thickness. Season with salt and pepper. Grill until done and transfer to a plate.
Meanwhile, to make chutney: To a skillet, add 1 tablespoon olive 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. Serve chicken with chutney spooned on top. YIELD: 4 servings
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