Sauteed Chicken With Fresh Tomato Chutney

Course : Chicken
Serves: 4
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2 pounds chicken thighs -- skinned
1 tablespoon cooking oil
2 medium tomatoes -- peeled, seeded, and chopped
2 medium tart cooking apples -- chopped
1 medium jalapeno pepper -- seeded and finely chopped
1/4 cup currants or raisins
1/2 cup chopped red sweet pepper
1/4 cup chopped onion
1/4 cup cider vinegar
1 tablespoon sugar
2 teaspoons grated gingerroot
1/4 teaspoon salt

Preparation / Directions:

Rinse chicken; pat dry. In a large skillet heat cooking oil over medium-high heat. Add chicken thighs and brown quickly on both sides. Spoon off fat. In a large mixing bowl stir together tomatoes, apples, jalapeƱo pepper, currants or raisins, red sweet pepper, onion, vinegar, sugar, gingerroot, and salt. Add to the skillet with the chicken. Bring to boiling; reduce heat. Cover and simmer for about 35-40 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm. Boil tomato-apple mixture, uncovered, for about 5 minutes, or till thickened. Serve with chicken. Preparation Time: 1 hour 10 minutes Servings: 4


Nutritional Information:

441 Calories (kcal); 31g Total Fat; (63% calories from fat); 32g Protein; 8g Carbohydrate; 151mg Cholesterol; 276mg Sodium

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