Monday, April 18, 2011

Moroccan Chicken with Mango Chutney

Trying to eat healthy this week before a few weekends of massive eating ahead. Can't believe how tasty and healthy this dish is. The flavors of the lemon-curry sauce and mango chutney are so great together. You could easily make this veggie friendly by taking out the chicken and adding in your favorite vegetables. If you do go 100% veg, I would serve over brown rice to give it a little more substance.

No bread in this, so it is Passover friendly my fellow Yids. This one is a keeper.

Moroccan Lemon Chicken with Mango Chutney
From the CIA Cookbook

1 lemon
8 chicken breast halves, boneless
1 tbsp salt, or to taste
Freshly ground black pepper, to taste
2 tsp curry powder
2 tbsp olive oil
2 cups onion, thinly sliced
11/4 cups chicken broth or water
2 bunches asparagus, white and green
11/2 cups chickpeas, drained and rinsed
Spicy Mango Chutney (recipe follows)
1/4 cup parsley, chopped (optional and just for garnish)

Bring a large pot of water to a boil. Cut the lemon in half. Juice one half and thinly slice the remaining half in rounds. Reserve.

Season the chicken with salt, pepper, and a little curry powder. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer the chicken to a platter.

Pour off the excess fat from the pan and return to the heat. Add the onion, the remaining curry powder, and 1/2 cup broth or water to the skillet. Bring to a boil, scraping up brown bits from the bottom. Cover and cook over medium heat, stirring occasionally, until onions are almost tender, about 5 minutes.

Return the chicken to the pan, along with 1 cup broth or water, the reserved lemon slices, and 1/2 teaspoon salt. Bring to a boil. Reduce the heat, cover, and simmer 15 to 20 minutes, turning the chicken and stirring occasionally during cooking.

Meanwhile, trim 1 to 2 inches off the asparagus, and cook in boiling salted water until just tender. Drain the asparagus and reserve.

Stir the chickpeas and 1/3 cup of the mango chutney in with the chicken. Simmer for 5 minutes or until the chickpeas are heated through. Stir in the reserved lemon juice to taste.

Serve the chicken with the chickpeas, garnished with chopped parsley and the asparagus, with additional mango chutney on the side.

Mango Chutney

2 cups mango, chopped (about 2 or 3 medium)
2/3 cup dark brown sugar
2 tbsp cider vinegar
1/2 cup golden raisins
1 tbsp jalapenos, minced
1 tbsp garlic, minced
1 tbsp ginger, minced
1/4 tsp salt, or to taste
1/8 tsp pepper, or to taste

Combine the mangos and brown sugar in a 21/2  quart saucepan. Add the vinegar, raisins, jalapeno, garlic, ginger, salt, and pepper, bring to a boil and simmer 15 minutes.

Transfer to storage container. Cover and refrigerate for up to 2 weeks. This chutney is great on anything. I loved it on some tacos I made later in the week.

We enjoyed a refreshing Tripel Karmeliet. Really good Belgian beer that has become one of my staples. I love beer and all, but I'm ready to get back to wine country.