What's for Dinner? Baked Chicken w/ Mango Chutney & Curry
Do you really need another chicken recipe?
Sure, why not.
I bought a jar of mango chutney and thought instead of using it for grilled cheese, I'd use it on chicken.
I remember my mother making a chicken dish w/ Saucy Susan, an apricot glaze from a jar, and it was so good (hey, anything other than ketchup on that chicken was gourmet).
I found this simple recipe and I had everything in the house to make the glaze.
I turned the cooking temperature up to 375F and added rosemary instead of thyme.
This was delicious.
Easy weeknight meal.
Baked Chicken w/ Mango Chutney & Curry: (adapted from Daring Gourmet)
8 pieces of chicken cut up, with or without skin (we like skin)
juice of a lemon
kosher salt & pepper
4 tablespoons mango chutney (I used a spicy chutney w/ ginger from Trader Joe's)
1 teaspoon curry powder
2 tablespoons Dijon mustard
4 tablespoons unsalted butter, melted
1 tablespoon white wine
1 teaspoon dried thyme or rosemary
Preheat oven to 375F.
Make the marinade/glaze.
In a bowl, mix the chutney w/ the butter, mustard, curry powder, wine and herbs.
Cut slits into the chicken pieces w/ a sharp paring knife.
Season with kosher salt & pepper.
Spread half the chutney mixture over the chicken parts. I let my chicken sit with the sauce on it for an hour before baking it.
Place in the oven for 30 minutes. Brush the rest of the chutney mixture on the chicken and place back in the oven for another 25 minutes.
Serve over Jasmine rice.
Delicious and easy.