RACHAEL RAY'S SAUTEED SWEET CHICKEN W SPICY FRESH TOMATO CHUTNEY
the title pretty much explains it. I've added a few tweaks, but overall a GREAT dish. It's from her 365 No Repeats book.
Provided by aurorameyer
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring the chicken broth and a drizzle of EVOO to a boil in a pot. Add the rice, reduce to a simmer, and cover. Cook the rice, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork.
- Heat a skillet over high heat with a tablespoon of the EVOO. Add the tomatoes, cumin, coriander, jalapeno pepper, shallots, garlic, and salt and pepper. Cook, stirring frequently, for 3 minutes. Add the vinegar, brown sugar, and water. Turn the heat down to medium-low and simmer for 10-12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.
- In a bowl, combine the remaining 2 T of EVOO, cilantro, scallions, parsley, honey, and salt and pepper. Add chicken and toss to coat. Heat a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side. Remove and top with tomato chutney and serve with rice.
Nutrition Facts : Calories 854.1, Fat 33.2, SaturatedFat 7.9, Cholesterol 103.5, Sodium 788.2, Carbohydrate 98.6, Fiber 4.7, Sugar 17.8, Protein 38
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.
SWEET TOMATO CHUTNEY
Adapted from a recipe by Madhur Jaffrey...this sweet, tangy and slightly hot chutney makes a wonderful table sauce and is delicious served with grilled meats, steamed vegetables or steamed rice. It is fine chilled, but room temperature is best. Although the recipe calls for golden raisins, you could also substitute dried cranberries or chopped dried apricots. I have also made it with lightly toasted pine nuts in place of the slivered almonds.
Provided by Hungry Hogareno
Categories Chutneys
Time 2h
Yield 8 cups
Number Of Ingredients 9
Steps:
- Place garlic, ginger and 1 cup of the vinegar in a blender container and blend until smooth, about 30 seconds. Pour into sauce pot with remaining vinegar and the rest of the ingredients through cayenne. (If unsure about the heat level, use only half the cayenne; then taste after mixture cooks for a while before adding the other half.) Bring to a boil over medium-high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture begins to thicken and become slightly syrupy. Sitr occasionally to prevent sticking. After about one hour of cooking time, stir in the raisins and almonds; continue cooking to desired thickness.
- When chutney is done, ladle into sterilized 1-pint jars and process according to instructions. Alternately, let jars cool completely and store in the refrigerator. Chutney will keep for several months.
Nutrition Facts : Calories 376.7, Fat 8.5, SaturatedFat 0.7, Sodium 465.9, Carbohydrate 72.6, Fiber 5.5, Sugar 56.2, Protein 7
SWEET TOMATO CHUTNEY
From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months.
Provided by evelynathens
Categories Chutneys
Time 2h5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
- In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
- Bring to a boil.
- Add puree from blender.
- Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
- (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
- You may need to lower the heat as the liquid diminishes.
- You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
- If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
- Add the almonds and the raisins.
- Simmer, stirring, another 5 minutes.
- Turn heat off and allow to cool.
- Bottle.
- Keep refrigerated.
Nutrition Facts : Calories 656.4, Fat 4.6, SaturatedFat 0.4, Sodium 1431.5, Carbohydrate 149.6, Fiber 5.7, Sugar 134.3, Protein 6.4
THAI BARBECUE CHICKEN W/ SPICY DIPPING SAUCE
A simple tasty way to grill chicken (or pork loin!). This comes from the Hot Sour Salty Sweet cookbook. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste--this can get quite fiery!
Provided by velorutionista
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.
- To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.
- Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.
- Marination time not included in time to make.
SWEET TOMATO CHUTNEY
Chutney's are very common in Indian meals. This chutney goes very well with Lamb or Pork Korma or Recipe #482473 482473.
Provided by breezermom
Categories Onions
Time 35m
Yield 2 cups
Number Of Ingredients 12
Steps:
- In a saucepan combine undrained tomatoes, onion, garlic, and gingerroot. Stir in sugar, vinegar, salt, paprika, red pepper, and cloves. Bring to a boil; reduce heat.
- Simmer, uncovered, for 30 minutes or until the mixture is thickened; stir frequently. Stir in the raisins or currants and the almonds; heat through.
- Remove from heat and cool. Pour into a container; cover and label. Can be stored in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 564.9, Fat 7.5, SaturatedFat 0.7, Sodium 608.8, Carbohydrate 122.7, Fiber 7.1, Sugar 105.3, Protein 7
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