How To make Spicy Chicken with Peach Chutney
3 lb Cut-up broiler-fryer
-chicken 2 md Onions, chopped (about I
-cup) 1 ts Chicken bouillon granules
1 c Sour cream
2 ts Curry powder
3 c Hot cooked rice
1/2 ts Salt
1/8 ts Ground ginger
1/8 ts Ground cumin
-Chopped fresh parsley Prepare Peach Chutney. Cut each chicken breast half in half. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 11 x 7 X ] V2 inches. Sprinkle with onions and bouillon granules. Cover with waxed paper and microwave on high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until thickest pieces of chicken are done. Remove chicken to serving dish; keep warm. Pour liquid from rectangular dish into bowl, skim off fat. Return 1/4 Cup liquid to rectangular dish. Stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%) 5 to 7 minutes, stirring every minute, until hot. Spoon sauce over chicken. Sprinkle with parsley. Serve with chutney and rice. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
How To make Spicy Chicken with Peach Chutney's Videos
KHATTI MEETHI PEACH CHUTNEY
PEACH CHUTNEY RECIPE
* Ingredients:
- 1/2 kg peaches (peeled and cut into chunks)
- 1 and 1/2 cup sugar
- 1 tsp red chilli powder
- 1 tsp black salt
- 4-6 tbsp vinegar
- Pinch of yellow food colour
- 1 cup water
Peach Chutney Recipe | Genesis HealthCare System
Peach Chutney is very easy to make (only 15 minutes) and tastes fantastic over chicken, pork or fish. Stone fruit like peaches has been shown to ward off obesity-related diseases such as diabetes and cardiovascular disease. They may also reduce bad cholesterol (LDL). Get more healthy recipes like this from Genesis ➔
Peach Chutney (Instant Pot & Stove-top Recipe)
Peach Chutney in Instant Pot and Stove-top!
Recipe:
Sweet and juicy peaches cooked with fresh ginger. What happens when you cook them together? You get the perfect blend of sugar and spice- Peach Ginger Chutney. Chutney is a spicy condiment made with fruits or vegetables, vinegar, spices, sugar and a pinch of salt.
There are numerous ways you can enjoy this chutney. Here's how you make it:
You will need:
4 cups chopped peaches 10-12 peaches, depending on size
1 teaspoon lemon juice for tossing, ‘if’ using fresh peaches
1 cup sugar
1/2 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Roasted Ground Cumin
2 tablespoons Apple Cider Vinegar
1 teaspoon freshly grated ginger : I use a Microplane, or, 1/4 teaspoon Ginger Powder
For INSTRUCTIONS AND STOVETOP RECIPE, visit:
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Fresh Peach Chutney
FULL RECIPE:
Easy fresh Peach Chutney is fast to make and a delicious relish for curry dishes, cheese platters and grilled meats
COOK WITH ME | TRUE ROOTS | Grilled Chicken With Peach Chutney
Link to previous video with Boc Choy:
Come cook with me. In this video I will be cooking Grilled Chicken with Peach Chutney.
This Grilled Chicken with Peach Chutney recipe involves some planning ahead because you’ll need to marinate the chicken at least 4 hours, so I would suggest doing this either the day before or in the morning before you head off to work so it will be ready in time for dinner.
This Grilled Chicken with Peach Chutney was delicious and so easy to make. It is from Kristin Cavallari’s book, True Roots. It is free of gluten, dairy and refined sugar. Hope you try this recipe tonight and cook with me!
Recipe is from True Roots by Kristin Cavallari (page 56)
Link to the recipe:
Ingredients
For Marinade-
4 Bone-In Chicken thighs
1 Tsp parsley
1 lemon zested
2 Tbs Olive Oil
1 clove garlic, chopped
Pink Himalayan Salt
Black Pepper
Chutney-
Coconut Oil, for pan
1 Shallot, minced
5 Peaches, pitted and chopped
3 green onions (in place of the 6 chives)
1 Tbs honey
Lemon Juice (in place of champagne vinegar)
Side
1 clove of garlic, sliced
1 Tbs of olive oil
1 bunch of Boc Choy
Directions:
Beforehand:
Place chicken in a resealable bag or baking dish. In a small bowl mix together the parsley, lemon zest, olive oil and garlic. Coat the chicken with the mixture and then place in the fridge for at least 4 hours or overnight.
When ready to cook:
1. Heat your grill over medium-high heat, coat with cooking spray and season marinated chicken with salt and pepper.
2. Grill chicken for 5 minutes on each side and cook until chicken is cooked through.
3. Melt enough coconut oil to coat a medium pan over medium-high heat and then add the shallots. Stir shallots in the oil then sweat them by adding the lid and cooking for 5 minutes.
4. Add peaches and simmer for 5 minutes. Be sure to stir occasionally.
5. Add green onion, lemon juice and honey to the skillet. Stir to combine and let simmer for 5 minutes.
6. Once this has thickened turn off the heat and add some salt and pepper.
7. Once the chicken is done take it off the grill and let cool for 10 minutes.
8. In a medium skillet add 1 tablespoon of olive oil to heat up over medium heat. Add sliced garlic clove and cook till the garlic is fragrant.
9. Add the stems of the boc choy to the skillet and cook till they begin to glisten.
10. Add the leaves and cook till beginning to wilt.
Server chicken with chutney on top and boc choy on the side and Enjoy!
Music from Epidemic Sound and YouTube.
This video is not sponsored I just thought it would be a good recipe to cook with me.
Episode 18 - Peach Chutney Grilled Chicken