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Improv Cooking Challenge: Blueberry and Lemongrass Chutney-Glazed Chicken Thighs


Welcome to the March 2018 version of Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife.

The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: blueberries and lemongrass.



It's not quite time for blueberries yet; we love when we get to go blueberry picking in Harkins Slough! Thankfully, the markets have some pints albeit expensive ones.

Blueberry and Lemongrass Chutney-Glazed Chicken Thighs

Ingredients serves 12
Chutney
  • 1 red onion, peeled and thinly sliced
  • olive oil
  • 1 pint organic blueberries
  • 1 cinnamon stick
  • 1" knob fresh ginger, peeled and grated
  • 1/2 t fresh lemongrass, minced
  • 1/4 C organic dark brown sugar, lightly packed
  • 3 T vinegar (I used an aged balsamic)
  • 1 t fresh herbs (I used a mixture of mint and thyme)
  • 1/2 t salt
  • juice from 1 organic lemon (I used a Meyer lemon)
  • freshly ground salt
  • freshly ground pepper
Chicken
  • 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
Procedure
Chutney
In a small skillet, sauté onion in a splash of olive oil till it starts to soften, approximately 3 to 5 minutes. Add the blueberries, cinnamon, ginger, lemongrass, dark brown sugar, vinegar, herbs, and salt.

Reduce the heat and let simmer for until it starts to thicken, approximately 15 minutes. Remove from heat and pour in the lemon juice. Season to taste with salt and pepper. Let chutney cool then refrigerate until ready to use.

Chicken
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.

Comments

  1. That chutney sounds amazing Cam. Great flavor profile on this dish.

    ReplyDelete
  2. Mmmm - I know what I’m doing with my leftover lemongrass!

    ReplyDelete
  3. Interesting recipe Camilla, I am sure your kids must have enjoyed them.

    ReplyDelete

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