Sweet Mango Chutney Chicken Peach Pouches Food

MANGO CHUTNEY CHICKEN

Steps:

• Preheat the oven to 350F.
• Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
• In a small bowl, all remaining ingredients and stir to thoroughly combine.
• Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
• Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.

SWEET AND STICKY MANGO CHUTNEY CHICKEN

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.

MANGO CHUTNEY

Steps:

• Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
• Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)

SWEET MANGO CHUTNEY

Steps:

• Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
• Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

CHICKEN BIRIYANI BEGGARS POUCHES

Steps:

• Mix the cayenne powder, coriander powder and tumeric powder, set aside
• In a clean food processor grind the medium onion, garlic and ginger to a paste
• Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
• Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
• Do the same to the cashew nuts and raisins and set aside
• Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
• Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
• Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
• Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
• Remove from heat and let cool
• Cut the phyllo sheets in half, so you have 32 squares
• cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
• Place one sheet of phyllo on your work surface
• Brush with a little melted butter, especially the edges
• Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
• Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
• Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
• Sprinkle 1/8th of the cashews and raisins on top
• Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
• Pinch the gather together and hold for 5 seconds
• This will hold the package closed
• Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
• Refrigerate until ready to bake (this can be made in advance up to this point)
• When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
• Preheat oven to 375*F
• Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
• To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
• If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf

SOUTH AFRICAN CHUTNEY CHICKEN

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.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE

Steps:

• Pre-heat oven to 375 degrees.
• Combine chutney, yogurt, mustard, ginger and flour. Set aside.
• Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
• Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
• Spoon any baking juices over top before serving.

SWEET MANGO CHUTNEY

Steps:

• Dice the mango into about 1-2" cubes.
• Make a paste of the chopped garlic, lemon juice, 1/2 tsp vinegar, and ginger. Put it aside for now.
• Place the sugar and cups of vinegars (plus the water and juice) in a saucepan and simmer for 10 minutes.
• Add the ginger-garlic paste to the pan and cook for 10 minutes, stirring occasionally.
• Add the mango, chili powder, nutmeg, turmeric, curry powder, cinnamon, salt, and gold raisins.
• Cook uncovered for 30-45 minutes, stirring occasionally to let the chutney thicken.
• Serve in ramekins with your Indian feast, or seal in airtight glass jars for future use.

MANGO CHUTNEY CHICKEN

Steps:

• In a nonstick skillet, lightly fry the chicken cubes on canola oil until ready. Careful not to overcook.
• Meanwhile, in a wok, add the mango chutney, and cook until it's slightly reduced, about 3min.
• Slowly add the onion soup mix until your desired taste.
• Add in the cooked chicken, and mix to coat.
• Serve immediately (we have it either over white rice or couscous).
• Variation: Use (unseasoned) chicken thighs, and bake them in the oven with the unreduced mixture of mango chutney and onion soup mix poured on top of the chicken on 375degF for 45-60min. You would need to cover for half the time, and uncover the other half until mixture is brownish and crunchy looking.

SWEET MANGO CHUTNEY CHICKEN & PEACH POUCHES

Steps:

• Lay a large piece of tin foil over a cookie sheet (the juices from the packets may leak out "goodness").
• Lay 2 pieces of tin foil on top, and place one chicken breast on each.
• Spoon 1 tablespoon Chutney over each breast and rub on each side.
• Put 3-4 peach slices on top of each chicken.
• Fold up the packets fairly snugly and bake at 350 for 20mins.
• Check the chicken and return to oven for 15-20 mins at 450 degrees until internal temp reaches 175 degrees.
• After meal, use leftovers to make a yummy spread!
• put leftover chicken, mayo, cream cheese, and peach juice in food processor and puree. spread onto crackers and place peaches on top to taste! MMMMM! :).