Golden Grilled Chicken With Tomato-Peanut Chutney; get the recipe, below. By Ellie Krieger Ellie Krieger Bio Follow April 11 at 2:00 PM This dish taps enticing Indian flavors to elevate humble grilled chicken to a supremely tasty weeknight meal. The chicken breast, seasoned with a simple spice rub of ground cumin, coriander and turmeric, gets a lovely, earthy flavor and stunning golden hue.
The chutney, served with chicken and garnished with fresh cilantro leaves, results in a dish that’s as tasty and healthful as it is colorful. This recipe makes more chutney than you need for this meal, but you’ll be glad to have leftovers because the sweet-savory-tangy condiment is also delicious on tofu, as an accompaniment for grilled fish, a sandwich spread or a toast topper.Golden Grilled Chicken With Tomato-Peanut ChutneyFrom nutritionist and cookbook author Ellie Krieger.
Add the tomatoes, apricots, peanuts, vinegar, honey, ½ teaspoon of the salt and ¼ teaspoon of black pepper. Bring just to a boil, then reduce the heat to medium-low so the mixture barely bubble at the edges; cook for about 15 minutes, stirring occasionally, until it thickens and the tomatoes have mostly broken down. Transfer the mixture to the small bowl of a food processor and pulse until the chutney is mostly smooth, but still has some texture.