Sunday, September 4, 2011

Chicken with Cherry Chutney

Sometimes it's surprising how easy it is to adapt a pre-Paleo recipe for our new lifestyle.  Chutney is sort of like a fruit-inspired salsa.  The main ingredient is usually fruit, cooked with vinegar and spices -- and generally a considerable amount of sugar.  The sugar adds brightness and glossiness, but we found the flavor is still quite enjoyable without it.

Cherry Chutney
inspired by this recipe

1 lb. dark, sweet cherries, pitted
3/4 cup vinegar
1/4 cup of pineapple juice
1/2 white onion, chopped
1/4 cup of raisins
sprinkle ground ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp cinnamon
3/4 tsp mustard seeds, ground in coffee grinder
1/4 tsp ground black pepper

Mix all of your ingredients in a heavy bottomed saucepan and bring to a boil.  Turn the heat down to a simmer and simmer the mixture for about 45 minutes, uncovered, until it starts to thicken.

While it simmers, cook chicken breasts, using your favorite method.  Spoon chutney over cooked chicken and talk in an uppity accent (I find simply saying the word "chutney" brings this out in me).

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