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Chutney Chicken Recipe
|Broiler fryer||3 1⁄2 Pound, cut skinned (1 Unit)|
|Apples||3 Medium (Unpeeled)|
|Onion||1 Medium, thinly sliced|
|Unsweetened apple juice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
|Apple pie spice||1 Tablespoon|
|Pepper white||1 Teaspoon|
|Chopped crystallized ginger||2 Tablespoon|
|Roasted salted peanuts||1⁄4 Cup (4 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Reduced calorie margarine||1 Tablespoon|
|Cinnamon stick||3 (3 Inch)|
|Apple cinnamon rice||1 Cup (16 tbs)|
Calories 819 Calories from Fat 409
% Daily Value*
Total Fat 46 g70.1%
Saturated Fat 12.8 g63.8%
Trans Fat 0 g
Cholesterol 204.1 mg
Sodium 287.6 mg12%
Total Carbohydrates 49 g16.3%
Dietary Fiber 4 g16.2%
Sugars 32.1 g
Protein 53 g105.2%
Vitamin A 11.2% Vitamin C 31.2%
Calcium 17.4% Iron 30.1%
*Based on a 2000 Calorie diet
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 350Â° 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.