recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

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

    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.

      RECIPE INGREDIENTS

    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

     

      RECIPE METHOD

    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%

    HOT! We recommend:

    Ajanta : Regional Feasts of India,
    Ajanta : Regional Feasts of India, There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area. Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places in this country to experience a taste of India without getting on an airplane! Moorjani is proud to present Ajanta: Regional Feasts of India, featuring the specialties of each region in India, and an excellent introduction to the cuisines and flavors of this richly diverse country. Organized by region, Moorjani has created more than a dozen feasts; each menu includes an appetizer, main dish, side dish, rice dish, bread, and dessert. Moorjani also offers tips on Indian cooking and Indian ingredients, making this cuisine accessible to most any cook. Luscious full-color food photography pairs with step-by-step photos showing how to make everything from pakora to poori bread. Recipes include Tandoori Portobello Mushrooms, Spinach and Feta Cheese Samosa, Indian Crab cakes, Khumbi Pakora, Chicken Pistachio Korma, Tamil Lamb Curry, Prawn Curry Bengal, Palak Paneer (Spinach and Paneer Cheese in Spices), and Chicken Biriyani, along with unique recipes for Chutneys and Raitas.
    India With Passion
    India With Passion Modern Indian home food is as varied and eclectic as any cuisine in the world. But unlike Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes or slow-cooking stews and curries. Deeply-flavored dishes are created simply, in a way that fits in with our modern busy lifestyle. The regions of India have long enjoyed different styles of food, using different ingredients and cooking techniques-and this is never more apparent than in the country's home kitchens. There are the kebabs, koftas, tikkas, dals, flatbreads, and tandoori dishes of the North, where warming dried spices bring comfort during the harsh winters. From the West, where rice is a staple, come spicy seafood and chicken dishes. The South brings us coconut dishes, vegetarian recipes, biryanis, and dosas, all flavored with deliciously fresh spices, and highlights from the East include noodles, fresh-water fish, and desserts. Some of the dishes in India with Passion are steeped in tradition, while others are based on new creations that Manju has enjoyed in India's homes, cafes, and restaurants. But all are authentically Indian, rich in flavor, and simple to cook. Manju Malhi is renowned for her simple approach to Indian cooking. She has written several cookbooks and she presents her own television show called Simply Indian. Manju developed her passion for Indian cooking from watching her parents cook as a child, and refined her skills while studying in Bombay for four years.

     

    << Back India index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home