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      RECIPE TITLE "Sauteed Chicken with Fresh Tomato Chutney Recipe"
    Source: Cooking at a Glance - Chicken,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    Chutney is a catch-all term used for any number of pickled fruit or vegetable combinations. Usually chutneys are highly spiced, as is this streamlined version.


    For Chicken:
    2 pounds chicken thighs, skinned, if desired
    1 tablespoon cooking oil

    For Chutney:
    2 medium tomatoes, peeled, seeded, and chopped
    2 tart cooking apples, chopped
    1 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



    FOR CHICKEN: 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.

    FOR CHUTNEY: In a large mixing bowl stir together tomatoes, apples, jalapeno pepper, currants or raisins, red sweet pepper, onion, vinegar, sugar, gingerroot, and salt. Add to the skillet with the chicken. Bring to boil; 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.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 374 Fat: 13g Carbohydrates: 19g
    Cholesterol: 188mg Sodium: 348mg Protein: 46g
    Fiber: 3g % Cal. from Fat: 31% % Cal. from Carbs: 20%

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