CHICKEN WITH CHERRY SAUCE
This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN WITH CHERRY-GINGER CHUTNEY
Tired of the same old chicken? Dress it up with this quick-and-easy chutney, made from a dash of ginger, tart dried cherries, and fresh apple slices. 30 min start to finish!
Provided by Annacia
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken with salt, pepper, and 1/4 teaspoon each of the ginger and cinnamon.
- In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink).
- Transfer to serving platter; cover, keep warm.
- Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes.
- For sauce:.
- Stir together brown sugar,1 1/4 cup water, vinegar, and remaining ginger.
- Add to skillet; cook and stir 30 seconds. Serves 4.
Nutrition Facts : Calories 283.3, Fat 11.4, SaturatedFat 1.5, Cholesterol 68.4, Sodium 80.7, Carbohydrate 16.4, Fiber 2.6, Sugar 11.9, Protein 29.1
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.
CHICKEN BREASTS WITH CHERRY-GINGER CHUTNEY
Top your chicken with something special in this recipe for Chicken Breasts with Cherry-Ginger Chutney. Try this dish with your dinner tonight!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper and 1/4 tsp. ginger.
- Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to serving platter; cover to keep warm.
- Add apples, cherries and nuts to skillet; cook 2 min. or until apples soften, stirring frequently. Mix water, vinegar, sugar and remaining ginger until blended. Add to skillet; cook and stir 30 sec. or until sugar dissolves. Pour sauce over chicken.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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
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