SWEET AND STICKY MANGO CHUTNEY CHICKEN
This crazy delicious Mango Chutney Chicken is as good as it gets and the ultimate quick and easy weeknight meal. With 10 minutes of prep, you can walk away knowing dinner is cooking itself. It's a gluten-free and dairy-free dinner recipe that can easily be made paleo.
Provided by Kristen Stevens
Categories Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees.
- Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
- Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
- Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.
Nutrition Facts : ServingSize 2 sweet and sticky chicken thighs, Calories 591 kcal, Carbohydrate 22 g, Protein 37 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 221 mg, Sodium 184 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 24 g
CHUTNEY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
- To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.
LOW FAT CHUTNEY CHICKEN
Inspired by the Internet, TRUE! Changed things to suit my tastes too! Wonderful combination of ingredients, SO easy to do! Look forward to my first review!
Provided by mickeydownunder
Categories Chicken Breast
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven 180F/350C.
- Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
- COMBINE pepper, paprika and garlic salt.
- PLACE chicken in a carresole dish sprayed with oil.
- RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
- NOTE: I used glass Pyrex 13 x 9 dish.
- NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
- COMBINE chutney, lemon juice, curry powder, givger and brown sugar
- NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
- POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
- UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
- ENJOY!
MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI
The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.
Provided by Rhoda Boone
Categories Kid-Friendly Chicken Mango Carrot Zucchini Dinner 1-2-3 Small Plates Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F.
- Option 1: "Plain" but seasoned
- If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
- Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
- Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
- Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.
LOW FAT CORONATION CHICKEN
Inspired by what I read! Always LOVE a good feed! This sandwich has the CRUNCH! Exciting recipe for lunch!
Provided by mickeydownunder
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Finely dice first 4 ingredients.
- In bowl, mix rest of ingredients and combine with first 4 ingredients.
- NOTE: Can eat as is with a salad of rocket, feta and tomatoe of spread on 2 slices of wholemeal or wholegrain bread; can add alfalfa sprouts; can also add diced apricots.
- ENJOY!
Nutrition Facts : Calories 186, Fat 6.6, SaturatedFat 2.6, Cholesterol 47.1, Sodium 60.8, Carbohydrate 17.5, Fiber 1.9, Sugar 9.3, Protein 15.5
LOW-FAT CHICKEN CURRY
This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!
Provided by LC69414
Categories Curries
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Fry the chicken in a non-stick large frying pan or wok.
- When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
- Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.
SOUTH AFRICAN CHUTNEY CHICKEN
Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
- Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.
Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium
LOW FAT CHICKEN MANGO CHUTNEY & MACADAMIAS!
Inspired by the things I read, I think this makes a GREAT feed! Changed original recipe for my taste, TRUE! HOPE you enjoy it as much as we did too!
Provided by mickeydownunder
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- HEAT oven to 180°C.
- Cut chicken breasts horizontally.
- Place chicken breasts in a baking dish.
- In large bowl, stir together pineapple (with juice), mango chutney, mustard and finely chopped nuts.
- POUR over chicken.
- BAKE 50 minutes.
- NOTE: Baste every 15 minutes.
- TOP with chopped coriander; can use parsley instead.
- ENJOY!
- NOTE: Don't worry if nuts get a bit darkish brown.
- NOTE: Can just cut chicken breasts in half vertically too -- is all up to you!
SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY
This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g
LOW FAT CHICKEN TANDOORI CHUTNEY & BANANA PIZZA
I GET E-X-C-I-T-E-D and this is my created recipe! SO YUMMY, healthy as can be! Inspired by my travels, hope you enjoy too! Nutritious, delicious, did I mention low fat TRUE??? Also HIGHLY recommend using this recipe with this, I HOPE you don't give this a miss! http://www.recipezaar.com/266991
Provided by mickeydownunder
Categories Lunch/Snacks
Time P1DT10m
Yield 4 appetizer size bites, 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into slices; place in ziploc bag to marinate overnight.
- Combine 1st 7 ingredients; combine with chicken in ziplock bag.
- NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
- On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
- On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
- ENJOY!
- NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
- NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).
Nutrition Facts : Calories 358.9, Fat 12, SaturatedFat 4, Cholesterol 59.2, Sodium 484.1, Carbohydrate 36.7, Fiber 3.8, Sugar 13.7, Protein 28
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MANGO-CHUTNEY CHICKEN - EATINGWELL
From eatingwell.com
Servings 4Total Time 3 hrs 20 minsAuthor Eatingwell Test KitchenCalories 433 per serving
- Place onion wedges in a 3 1/2- or 4-quart slow cooker (see Tip). Remove any visible fat from chicken. Place the chicken in the cooker; sprinkle with pepper. Snip any large pieces of chutney. Combine the chutney, barbecue sauce, and curry powder in a small bowl. Pour over the chicken in the cooker.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Remove the chicken from the cooker. Stir the onions and sauce in the cooker.
- Toss rice with chopped mango and, if desired, scallion. Serve the onion and sauce mixture over the chicken and rice.
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