Mango Chutney Chicken and Friends

This one takes about an hour, but the chicken has about three seconds of hands-on time, so you have time to make the rice and clean up while it’s in the oven. The grilled tomatoes can go in with the chicken and bake for the full hour, at the chicken’s temperature, instead of the time/temp called for in the recipe.

The first night, make the chicken, rice, and tomatoes. Double the recipe if needed so you have leftovers. Then on the second night, substitute the stir-friend cauliflower for the tomatoes.

Mango Chicken Chutney

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.

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
¹∕8 teaspoon crushed red pepper
2¼ cups chicken broth, heated
½ teaspoon honey
1/8 teaspoon 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.

Indian Ginger Cauliflower and Green Peas

3 Tbs EVOO
1-3 chiles
1 Tbs ground coriander
1 tsp cumin seeds or ground cumin.
3 Tbs minced fresh ginger
1 jalepeno
One head of cauliflower (about two pounds or larger)
–> cut into 1 inch florets, about 6 cups
2 cups frozen green peas
1-2 tsp sea salt or kosher salt
1/4 – 1/2 tsp garam masala

At medium-high, heat the EVOO, then add the chiles, coriander, and cumin. Stir continuously for 2-3 minutes. Add the ginger and jalapeno and stir quickly for another minute.
Add the cauliflower and stir vigorously until it is evenly coated with the spices. Cover and reduce the heat to medium, and cook for about 5 minutes. Add the peas and salt, give the whole thing a quick stir to distribute the peas, cover and cook for another 5-7 minutes until the peas and cauliflower are tender. Uncover, turn up the heat to high, cook for two minutes until any liquid is gone, and then sprinkle with the garam masala.

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