Apple Chutney Chicken
Thanksgiving is just a handful of days away so I’ve been preparing my home to host family and friends the entire weekend long. I am thankful for the opportunity to share food and laughter together with the people who mean the most to me. To maximize the time I spend conversing and spending time with family, I always make most of the food and do any chopping the day before for last minute items. Tomorrow, I’ll be making the mashed potatoes, preparing the appetizer trays and baking my husbands favorite pumpkin pie. I prepared a large batch of apple chutney earlier this fall and have it canned on our shelf ready to spread over our Thanksgiving turkey instead of my usual cranberry sauce for a change of pace. Of course, I had to give it a sample in advance and made a simply adorned baked apple chutney chicken.
Apple chutney truly is the flavor of fall holidays smothered on baked chicken. This Indian inspired apple chutney chicken is a flavorful combination of fresh tart apples, raisins, ginger, and a touch of savory spices which make this chutney a unique tasty treat when baked over top a delicious bird. Baking this chutney allows for the sugars in the honey and fruit to slightly caramelize giving this a nice rich flavor that’s holiday perfection!
A happy Thanksgiving toast to all of you! For the food before us, the family and friends among us, and the love that surrounds us…
may we always be grateful.
- ½ cups honey or organic cane sugar
- ⅓ cups vinegar (white distilled or apple cider vinegar)
- 1 large peeled and diced apple
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- ½ teaspoon tablespoon chili powder
- ½ teaspoon yellow mustard seeds
- 1 teaspoon salt
- ¼ cup raisins or golden raisins
- FOR THE CHICKEN:
- 3-4 chicken breasts (about 1 pound)
- sprinkle salt, pepper, paprika and garlic powder
- Simmer honey/sugar and vinegar in a small saucepan 10 minutes.
- Add apples and remaining chutney ingredients (don't add the chicken) and simmer, uncovered, about 25 minutes, stirring as the chutney thickens.
- Preheat oven to 350 degrees.
- Lightly grease an oven proof baking dish.
- Season chicken breasts with a sprinkle of salt, pepper, paprika and garlic powder and place in the baking dish.
- When chutney is thickened to a jam consistency, ladle about half over the chicken. Reserve the rest for serving.
- Bake about 30 minutes until chicken is cooked through.
- Serve hot with reserved chutney.