Recipe borrowed with permission from www.strongertogether.coop
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This flavorful cherry chutney transforms ordinary grilled chicken. A summery couscous salad studded with grilled vegetables makes a great seasonal side dish. The chutney is also delicious on lamb, pork and duck.
| Servings |
| 4 servings |
| Cook Time |
| 15 minutes active |
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This flavorful cherry chutney transforms ordinary grilled chicken. A summery couscous salad studded with grilled vegetables makes a great seasonal side dish. The chutney is also delicious on lamb, pork and duck.
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Ingredients
- 1/2 pound fresh cherries washed and pitted
- 1/4 cup red onion diced
- 1/2 cup apple diced
- 1/2 cup red wine
- 1/4 cup apple cider vinegar
- 4 tbsp sugar
- 1 tbsp ginger peeled and minced
- 1/2 tsp ground corriander
- 1/8 tsp ground nutmeg
- pinch cayenne pepper to taste
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 6 ounce chicken breasts boneless and skinless
Servings: servings
Instructions
- In a medium saucepan, combine all ingredients except the chicken. Bring to a boil, then reduce heat and simmer on low for about 1 hour, stirring frequently to prevent burning and sticking. The chutney is finished once it has thickened and there is almost no liquid.
- Preheat grill to medium high heat. Season the chicken breast with salt and pepper and grill 5-6 minutes on each side until juices run clear and internal temperature reaches 165 degrees F. Remove from heat to a plate and let rest for 5 minutes before serving, topped with the chutney.
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