Chutney Chicken Recipe

Summary

Servings6Cuisine
MethodMain Ingredient

Ingredients

 Broiler fryer3 1⁄2 Pound, cut skinned (1 Unit)
 Apples3 Medium (Unpeeled)
 Onion1 Medium, thinly sliced
 Unsweetened apple juice1 1⁄2 Cup (24 tbs)
 Lemon juice3 Tablespoon
 Apple pie spice1 Tablespoon
 Pepper white1 Teaspoon
 Chopped crystallized ginger2 Tablespoon
 Roasted salted peanuts1⁄4 Cup (4 tbs)
 Raisins1⁄3 Cup (5.33 tbs)
 Reduced calorie margarine1 Tablespoon
 Cinnamon stick3 (3 Inch)
 Cornstarch1 Tablespoon
 Apple cinnamon rice1 Cup (16 tbs)

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.
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