I love pairing chicken with a chutney and making my own chutney makes me happy. I know what's going into it and I can flavour exactly to my taste.
|1||large mango, peeled and cut into 1/2 chunks|
|1||Medium/small onion, finely chopped|
|3||Cloves of garlic, minced|
|1/2 tsp||chili flakes|
|1 tsp||ginger, peeled and minced|
|1/3 cup||Brown sugar|
|1/2 cup||Dried cranberries|
|1/2 tsp||ground turmeric|
|1/2 tsp||Ground cinnamon|
|6||Maple Leaf Prime Naturally Portions Santa Fe Style Chicken Breasts|
1. Start by making your Mango Madness Chutney. Combine mango, onion, garlic, chili flakes, ginger, brown sugar, dried cranberries, turmeric, cinnamon, and vinegar in a medium pot on the stove. Bring mixture to a boil and then reduce temperature to a simmer. Cook uncovered until chutney is thickened and sticky, about 30 minutes, stirring occasionally. Season to taste with salt and pepper.
2. While chutney is cooking, preheat grill to medium. Place chicken breasts on the grill and cook through.
3. Let the chicken rest about five minutes, slice, and serve with a generous amount of Mango Madness Chutney.
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