Roasted Chutney Chicken And Pineapple Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Mango chutney1⁄2 Cup (8 tbs)
 Curry powder1 Teaspoon
 Pineapple1 Medium, peeled
 Chicken1
 All purpose flour1 Tablespoon
 Sodium chicken broth1⁄2 Cup (8 tbs)
 Apple cider1⁄4 Cup (4 tbs)
 Orange juice1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3679 Calories from Fat 1544

% Daily Value*

Total Fat 171 g263.2%

Saturated Fat 47.6 g238.2%

Trans Fat 0 g

Cholesterol 1005 mg

Sodium 3254.8 mg135.6%

Total Carbohydrates 216 g72.1%

Dietary Fiber 21.3 g85%

Sugars 156.2 g

Protein 313 g625.2%

Vitamin A 44.8% Vitamin C 849.3%

Calcium 33.9% Iron 95.8%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 450°.
Combine chutney and curry powder.
Cut pineapple lengthwise into 8 wedges; set aside.
Remove giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
Reserve 2 tablespoons chutney mixture.
Place remaining chutney mixture beneath skin on breasts and drumsticks.
Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Arrange pineapple around chicken.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 20 minutes.
Brush reserved chutney mixture over chicken.
Reduce oven temperature to 350°; bake an additional 1 hour and 20 minutes or until thermometer registers 180°.
Discard skin.
Place the chicken and pineapple on a serving platter; set aside, and keep warm.
Pour the pan drippings into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag, and drain into a medium saucepan, stopping before the fat layer reaches the opening.
Discard fat.
Combine flour and broth in a small bowl, stirring with a whisk; add to pan drippings in saucepan.
Stir in cider and remaining 3 ingredients.
Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.
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