Mango Chicken Chutney

It’s no longer winter soup and stew season, but maybe it’s not quite summer grilling season. What to do, what to do…?

How about going with some Indian spice until you’re ready to fire up the Weber?

This one takes about an hour, but there is very little hands-on.

Mango Chutney Chicken

3 tablespoons butter
2 tablespoons curry powder
¼ teaspoon ground cardamom
¼ cup dry white wine
2 pounds boneless, skinless
chicken breasts
1½ cups jarred mango chutney
2 tablespoons shredded coconut
1 tablespoon snipped fresh chives
½ cup golden raisins

Preheat oven to 350°. Melt butter in a small saucepan over low heat. Add curry powder and cardamom and cook 2–3 minutes. Stir in wine until well blended and remove from heat.
Place chicken pieces in a casserole dish. Pour butter mixture over chicken and bake 30 minutes. Spread chutney over chicken and continue baking an additional 30 minutes, basting frequently. Sprinkle with coconut, chives and raisins.

Serve with Carrot Jasmine Rice Pilaf and Oven Roasted Cherry Tomatoes.

Oven Roasted Cherry Tomatoes

2 pints cherry tomatoes
1½ tablespoons olive oil
¼ teaspoon salt
1 teaspoon dried orange zest
3 cloves garlic, chopped
¼ teaspoon ground cardamom

Preheat oven to 425°. Put tomatoes in a 9 x 13-inch glass dish or roasting
pan. Drizzle with olive oil and sprinkle with salt, orange zest, garlic and cardamom. Roast until dish is fragrant and tomatoes are fully cooked—about 20–25 minutes— stirring once halfway through.

(If you’re making this with the mango chicken, you can put it in the oven at 350° and cook for 40-45 minutes.)

Carrot Jasmine Rice Pilaf

1 tablespoon olive oil
¼ cup finely chopped shallots
2 tablespoons pine nuts
1 cup uncooked jasmine rice
2–3 carrots, chopped
3 teaspoons dried grated
orange zest
¼ teaspoon ground cardamom
a shake of crushed red pepper
2¼ cups chicken broth, heated
½ teaspoon honey
a dash of salt

Heat the olive oil in a large saucepan over medium heat. Add shallots and pine nuts and cook 4–6 minutes.
Stir in rice, carrots, orange zest, cardamom and crushed red pepper. Stir and cook for 2 minutes.
Add chicken broth, honey, and salt. Cover pan and simmer 12–15 minutes, until liquid is absorbed.

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