Sweet chutney chicken

4 servings

Ingredients

Quantity Ingredient
1 Jar prepared chutney (8 1/2 ounces)
½ cup Orange marmalade
3 tablespoons Fresh lemon juice
1 teaspoon Salt
1 teaspoon Curry powder
½ teaspoon Ground cumin
Freshly ground black pepper, to taste
1 tablespoon Cornstarch
1 Chicken (3 1/2 to 4 pounds), cut in 8 pieces
Fresh herb sprigs, optional

Directions

Start fire in grill, placing rack 4 inches above the coals (see note).

Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and pepper in a 1-quart saucepan. Bring to a boil over medium- high heat.

Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to boiling chutney mixture; boil for 1 minute, stirring. Remove from heat and set aside until fire is ready.

Place chicken pieces on hot grill rack, skin side down; cook, covered with grill cover, for 15 minutes. Turn pieces over; cook for another 10 minutes. Brush chutney mixture liberally over chicken; cook, covered, for 5 minutes longer until the chicken is golden brown, well glazed and cooked through.

Garnish with herb sprigs, if desired, and serve with grilled onions and a cucumber salad.

NOTE: Chicken mnay be baked in oven. Prepare the chutney mixture as directed. Heat oven to 450F. Arrange chicken pieces, skin side down, in a baking or roasting pan; bake for 15 minutes. Turn pieces over; bake for 15 minutes. Brush with chutney mixture and bake for an additional 5 minutes longer until cooked through.

Makes 4 to 6 servings.

[ REDBOOK; July 1990 ]

Posted by Fred Peters.

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