Tuesday, September 12, 2006

chicken with fresh plum chutney

veggies could use the chutney on any number of non-meat dishes. this recipe is from the latest issue of Everyday Food. i made it this week for dinner, and it was quick and delicious.

Chicken with Plum Chutney
4 boneless, skinless chicken breasts
coarse salt and ground pepper
2 T. olive oil
1/2 medium red onion, finely chopped
1/2 jalapeno chile (i used the whole dang thing)
4 red plums (about 1 lb.) cut into 1/2 inch pieces
1/3 cup packed light brown sugar
2 T. cider vinegar
3/4 t. curry powder
1/4 t. ground ginger

Season chicken with salt and pepper, heat skillet with 1 T. oil over medium. Add chicken and cook until opaque, about 5 minutes per side. Transfer to a plate and set aside.

To make the chutney, add the remaining T. of oil to the skillet, onion, and jalapeno. Cook until softened, about 3 minutes. Increase heat to med-high. add plums sugar, vinegar, curry powder, ginger and 1/4 cup water. Bring to a boil and reduce to a simmer. Cook until fruit is soft and liquid is a bit syrupy, about 8 minutes.

Add chicken and juices back to the pan. Simmer until heated through, about 4 minutes. Serve with chutney.

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