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Chutney Chicken

southern.chef's picture
  Broiler fryer 3 1⁄2 Pound, cut skinned (1 Unit)
  Apples 3 Medium (Unpeeled)
  Onion 1 Medium, thinly sliced
  Unsweetened apple juice 1 1⁄2 Cup (24 tbs)
  Lemon juice 3 Tablespoon
  Apple pie spice 1 Tablespoon
  Pepper white 1 Teaspoon
  Chopped crystallized ginger 2 Tablespoon
  Roasted salted peanuts 1⁄4 Cup (4 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  Reduced calorie margarine 1 Tablespoon
  Cinnamon stick 3 (3 Inch)
  Cornstarch 1 Tablespoon
  Apple cinnamon rice 1 Cup (16 tbs)

Place chicken in an ungreased 13- x 9-x 2-inch baking dish.
Core apples, and cut into 'A-inch slices.
Arrange apple and onion slices over chicken.
Combine apple juice and lemon juice, pour over chicken.
Sprinkle with spices, peanuts, and raisins, dot with margarine, and top with cinnamon sticks.
Cover and bake at 350° for 1 hour or until done, basting occasionally with cooking juices.
Skim fat from cooking juices, using a basting bulb; reserve 1 cup cooking juices.
Cool slightly, and place in a small saucepan, stir in cornstarch.
Bring to a boil over medium heat, stirring constantly.
Cook 1 minute.
To serve, place Apple-Cinnamon Rice in middle of serving platter, arrange chicken around ring, top with sauce, and garnish with parsley, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 819 Calories from Fat 409

% Daily Value*

Total Fat 46 g70.1%

Saturated Fat 12.8 g63.8%

Trans Fat 0 g

Cholesterol 204.1 mg68%

Sodium 287.6 mg12%

Total Carbohydrates 49 g16.3%

Dietary Fiber 4 g16.2%

Sugars 32.1 g

Protein 53 g105.2%

Vitamin A 11.2% Vitamin C 31.2%

Calcium 17.4% Iron 30.1%

*Based on a 2000 Calorie diet


Chutney Chicken Recipe