Chicken, International, Main Course, Weekday Meals

Weeknight Meals – Chicken with Tomato Chutney


Here’s the thing…
this is probably less of a chutney and more of an affected curry. But I really hate calling things curry.. that, well… isn’t.
And besides, curry just brings to mind snippets of that forgotten night where me and the donkey woke up covered in roti crumbs reeking of hookah smoke. merrr…
So, since it’s closer to chutney than that other thing…  we’re sticking to chutney.

DSCN1918 (FILEminimizer)Chicken With Tomato Chutney
Serves 4(ish)
Ingredients
6 Chicken Thighs (Skin On)
6 to 8 Small Ripe Tomatoes (Patio Type) Cut in Half
1 Cup Diced Sweet Onion (Use your geographical favorite – Vidalia, Texas Sweet, Peruvian Sweet, Monrovian Sugar Head, Bora Bora Sweet Tooth…whatever…)
1/2 Cup Diced Celery
1 Clove Garlic – Minced
1 Can Black Olives – Drained (you’ll undoubtedly notice I’ve used the green ripe olives)
2 Teaspoons Garam Masala
1 Cup Vegetable Stock
1/2 Teaspoon Ground Mace
1/4 Teaspoon Red Pepper Flakes
1/4 Teaspoon Black Pepper
1 Teaspoon Tamarind Paste
2 Tablespoons Ketchup (shush)
1 Tablespoon Honey
2 Tablespoons Oil
1/4 Cup Raisins
1/4 Cup Dried Pineapple
Large Sauce Pan
2” Deep Casserole Dish
Steamed Rice

Pat the Thighs dry and liberally season with salt and black pepper

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Place in the casserole dish and place skin side up under the broiler until the skin is lightly browned and crispy (about 5 minutes)  Over medium heat, sauté the onions and celery with the garam masala and mace in oil until the onions are fragrant and transparent.  Add the tomato, garlic and olives and cook until the tomatoes begin to break down  Add the Stock, tamarind, pepper flakes, honey and fruit; cook over medium for another 5 minutes or so

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Pour the sauce over the chicken thighs and cover with tin foil  Bake at 350 for 45 minutes  Serve with that steamed rice

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2 Comments

  1. This really sounds fabulous. My family loves this kind of meal. I hope your weekend is off to a great start. Have a good day. Blessings…Mary

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