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
Delicious Tangy Peach Chutney
OMG DELICIOUS PEACH CHUTNEY!
* 4 pounds sliced peeled peaches
* 1 cup raisins
* 2 cloves garlic, minced ADD MORE IF YOU LIKE
* 1/2 cup chopped onion ALSO ADD MORE IF YOU LIKE
* 5 ounces chopped preserved ginger I ADDED FRESH AND PRESERVED
* 1 1/2 tablespoons chili powder
* 1 tablespoon mustard seed I USED MUSTARD POWDER INSTEAD
* 1 teaspoon curry powder
* 4 cups packed brown sugar I USED GOLDEN SUGAR
* 4 cups apple cider vinegar
* I OMITTED 1/4 cup pickling spice
THE ADDITIONS ARE AS FOLLOWS:
* ADD CINNAMON!
* ADD 12 cloves broken into pieces
* AND ADD 16 cardamom seeds CUT OPEN
HERE IS THE LINK TO THE ORIGINAL RECIPE:
#peaches #chutney #cookingathome #foodie
O Charley's Peach Chutney Chicken Review
O Charley's Peach Chutney Chicken Review
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.
Peach Chutney |Spicy Peach Chutney | Peach Chutney Recipe
Peach Chutney Recipe | Peach chutney is an easy recipe to try out during peach season. This sweet and spicy chutney with peaches is a perfect complement with bread, rice, roasted chicken, in sandwiches or simply over toast.
Peach Chutney Ingredients:
Peaches - 500 gms (5 -6 peaches)
Vegetable oil - 2 tbsp
Yellow mustard seeds - 1 tbsp
Onion(medium) - 2 nos
Ginger - 1 inch
Garlic pods - 3 nos
Turmeric powder - 1 tsp
Coriander seeds - 2 tsp(lightly crushed)
Chilli flakes - 2 tsp(can be reduced according to preference)
Cloves - 1/2 tsp(lightly crushed)
Salt - as per taste
Lemon juice - 2 tbsp
Brown sugar - 2 tbsp
Raisins - 100 gms
KitchenCoZa | Punchy Peach & Apricot Chutney | Season 2 | Episode 2
Something sweet, something spicy, but what about both?! Well the Punchy Peach & Apricot Chutney is a paired South African favourite. Join Sue-Ann as she digs and stirs into the perfect home-made chutney. Visit kitchencoza.co.za/episode/punchy-peach-apricot-chutney/