Apricot Chutney Chicken Recipe
In Cooking Outside the Box, Chef John features a fun dish, Apricot Chutney Chicken.
A unique and colorful dish that can be made in 20 minutes, Apricot Chutney Chicken brings together sweet and savory flavors for a simple but inspired main dish. Consider serving with a side of rice.
|Watch Chef John prepare
Apricot Chutney Chicken
4 4-oz chicken breasts
2 Tbspn olive oil
3 cloves garlic, finely diced
4 oz dried apricots, sliced
1/4 cup cilantro, roughly chopped
1/2 red onion, diced
1/4 cup white wine vinegar
1/4 cup water
1/2 tsp sugar
1/2 tsp cumin
1/4 tsp cayenne
Salt and pepper to taste
A Few Notes on Preparation
- Fillet the chicken breasts in half, it speeds the cooking time
- You'll prepare the chutney first so it can cook down while your chicken cooks
- After chopping garlic or the apricots, clean your knife so it doesn't become sticky
- Always cut the onion last
- Cumin is a strong spice, so be careful how much you use.
Prepare the ingredients for the chutney. Heat a saucepan on high, and add 1 Tableson olive oil. Next add the garlic, apricots, cilantro and onion to the pan. Turn the heat down to medium, add the vinegar, water, sugar, cumin and caynne. Add a dash of pepper and salt.
Heat a saute pan on medium-high to high heat. Next add the olive oil and look for a little smoke to show the oil is hot. Add the chicken, remembering as you place it in the plan to lay it away from you so it doesn't splash oil on you. Once the chicken is cooked approximately half way through, flip it over and continue cooking until done.
Remove the chicken to a serving dish, add the chutney to the top. Add a little cilantro for dressing, and consider sprinkling a little cumin and cayenne around the edge of the dish.