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Roasted Chutney Chicken And Pineapple

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Ingredients
  Mango chutney 1⁄2 Cup (8 tbs)
  Curry powder 1 Teaspoon
  Pineapple 1 Medium, peeled
  Chicken 1
  All purpose flour 1 Tablespoon
  Sodium chicken broth 1⁄2 Cup (8 tbs)
  Apple cider 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Preheat oven to 450°.
Combine chutney and curry powder.
Cut pineapple lengthwise into 8 wedges; set aside.
Remove giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
Reserve 2 tablespoons chutney mixture.
Place remaining chutney mixture beneath skin on breasts and drumsticks.
Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Arrange pineapple around chicken.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 20 minutes.
Brush reserved chutney mixture over chicken.
Reduce oven temperature to 350°; bake an additional 1 hour and 20 minutes or until thermometer registers 180°.
Discard skin.
Place the chicken and pineapple on a serving platter; set aside, and keep warm.
Pour the pan drippings into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag, and drain into a medium saucepan, stopping before the fat layer reaches the opening.
Discard fat.
Combine flour and broth in a small bowl, stirring with a whisk; add to pan drippings in saucepan.
Stir in cider and remaining 3 ingredients.
Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.

Recipe Summary

Cuisine: 
Asian
Method: 
Roasted
Ingredient: 
Chicken

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