Thursday, February 25, 2016

Blueberry Chutney-Glazed Chicken

As another entree for the blueberry baby shower last weekend, I made Blueberry Chutney-Glazed Chicken Thighs. So easy.


Ingredients makes a dozen
  • 12 organic, bone-in chicken thighs
  • 6 cloves garlic, crushed
  • 1-1/2 t ground cardamom
  • 1-1/2 t ground paprika
  • 1 t ground ginger
  • 1 t ground coriander
  • 1 T ground cumin
  • 1 t ground turmeric
  • 1 t freshly ground sea salt
  • 1 t freshly ground black pepper
  • olive oil
  • red wine
  • blueberry chutney (my recipe here)
Procedure
Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the remaining ingredients and rub the spices into the meat. Drizzle with olive oil and red wine. Cover the container. Refrigerate overnight.

Remove chicken from the refrigerator at least 30 minutes before you want to start cooking. Preheat the oven to 400 degrees F. Place chicken in a baking dish. Drizzle with more olive oil. Roast in the pre-heated oven for 40 minutes, or until chicken is browned and crisp and cooked through. Spoon blueberry chutney on top of each piece of chicken and return to the oven for another 5 to 10 minutes.


Serve hot with the remaining blueberry chutney on the side.

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