Skip to main content

Roasted Goldenberry Chutney Over Spiced Chicken Thighs #SpringOnThePlate #MelissasProduce #Sponsored

  This is a sponsored post written by me on behalf of Melissa's Produce.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Yellow, sunny dishes have been on my mind - and on my table - since I received a selection of yellow produce from Melissa's Produce*. You can read a little bit more about this #SpringOnThePlate series in an recipe post: Earl Grey Layer Cake with Bergamot Curd.


One of the items I received was goldenberries; you read more about those on their website. Also called cape gooseberries or ground cherries, they are bright, orange-colored fruits that are closely related to the tomatillo. Like tomatillos, they are shrouded in a papery husk called a calyx that must be removed before eating. Slightly smaller than cherry tomatoes, their flavor is reminiscent of the sweet-tart of pineapple and other tropical fruits.

I decided to make an easy oven-roasted chutney to put over chicken.  Chutneys are one of my favorite condiments. I love that pop of sweet and tart that it adds to everything from charcuterie boards to roasted meats. This was a great sheetpan meal that was ready in about an hour.

Ingredients serves 4

Chutney
  • 1 C goldenberries, husked and halved
  • 1 t olive oil
  • 1 organic white onion, peeled and diced, approximately 1 C
  • 1 C red bell pepper, diced
  • 1 t freshly squeezed lemon juice
  • 1 t organic dark brown sugar
  • 1 t ground cumin
  • 1 t smoked paprika
  • 1/2 t ground coriander
  • 1/2 t ground ginger
  • freshly ground salt
  • freshly ground pepper
  • Also needed: oven-proof skillet or baking dish


Sheetpan Chicken Thighs
  • 4 to 6 bone-in chicken thighs
  • 1 organic onion, peeled and thickly sliced
  • 2 organic delicata squash, deseeded and thickly sliced
  • 2 to 3 T olive oil, if needed
  • 1 t ground cumin
  • 1 t smoked paprika
  • 1/2 t ground coriander
  • 1/2 t ground ginger
  • freshly ground salt
  • freshly ground pepper
  • 1 organic lemon, thinly sliced
Procedure

Chutney
Preheat an oven to 400°F.


Combine the goldenberries, olive oil, onion, red bell pepper, lemon juice, brown sugar, and spices. Stir to coat, then spread evenly in your baking dish or oven-proof skillet.


Place in the oven and roast for 15 to 20 minutes the fruit should be cooked and the onions softened. Set aside.


Sheetpan Chicken Thighs
Preheat oven to 400°F - or your oven is probably still at temperature from the chutney. Line a sheetpan with parchment paper or a silicone mat and set aside.

Place the chicken in a large mixing bowl and sprinkle with the spices. Drizzle with 1 T olive oil and toss to coat.

Turn the chicken onto the prepared sheetpan and arrange the onion, delicata slices, and lemon slices around them so that everything is in a single layer and is nothing on top or underneath any thing else. Drizzle the entire pan with 2 T more olive oil. Place sheetpan in the oven and roast for 30 minutes. The chicken should be cooked through. Spoon the chutney over the top of the thighs and return the pan to the oven for an additional 5 to 10 minutes.


Turn up the oven to broil for 3 minutes to crisp the top of the chicken and veggies, if desired. Remove from the oven and let cool for a few minutes before serving. Serve hot.


I served this on a bed of polenta. Ladle cooked polenta into individual serving bowls. Place roasted chicken thigh to one side and roasted veggies on the other. Spoon the roasted chutney over the top and serve hot.


You may find Melissa's...
on the web, Facebook, Twitter, Pinterest, and Instagram

*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa