Chutney Chicken Recipe
Ingredients
1 (3 1/2-pound) broiler-fryer, cut up and skinned
3 medium-size red apples, unpeeled
1 medium onion, thinly sliced
1 1/2 cups unsweetened apple juice
3 tablespoons lemon juice
1 tablespoon apple pie spice
1 teaspoon white pepper
2 tablespoons chopped crystallized ginger
1/4 cup dry-roasted salted peanuts
1/3 cup raisins
1 tablespoon reduced-calorie margarine
3 (3-inch) sticks cinnamon
1 tablespoon cornstarch
Apple-Cinnamon Rice
Parsley (optional)
Directions
Place chicken in an ungreased 13- x 9-x 2-inch baking dish.
Core apples, and cut into 'A-inch slices.
Arrange apple and onion slices over chicken.
Combine apple juice and lemon juice, pour over chicken.
Sprinkle with spices, peanuts, and raisins, dot with margarine, and top with cinnamon sticks.
Cover and bake at 350° for 1 hour or until done, basting occasionally with cooking juices.
Skim fat from cooking juices, using a basting bulb; reserve 1 cup cooking juices.
Cool slightly, and place in a small saucepan, stir in cornstarch.
Bring to a boil over medium heat, stirring constantly.
Cook 1 minute.
To serve, place Apple-Cinnamon Rice in middle of serving platter, arrange chicken around ring, top with sauce, and garnish with parsley, if desired.
Core apples, and cut into 'A-inch slices.
Arrange apple and onion slices over chicken.
Combine apple juice and lemon juice, pour over chicken.
Sprinkle with spices, peanuts, and raisins, dot with margarine, and top with cinnamon sticks.
Cover and bake at 350° for 1 hour or until done, basting occasionally with cooking juices.
Skim fat from cooking juices, using a basting bulb; reserve 1 cup cooking juices.
Cool slightly, and place in a small saucepan, stir in cornstarch.
Bring to a boil over medium heat, stirring constantly.
Cook 1 minute.
To serve, place Apple-Cinnamon Rice in middle of serving platter, arrange chicken around ring, top with sauce, and garnish with parsley, if desired.
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