Recipe courtesy of Rachael Ray
Total:
1 hr
Active:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 12 pieces bone-in skin-on chicken, mix of chicken thighs, legs and quartered breast
  • 2 tablespoons olive or vegetable oil 
  • Salt and pepper 
  • 2 tablespoons butter 
  • 2 teaspoons cumin seeds
  • 1 1/2 inches ginger, grated 
  • 4 cloves garlic, chopped 
  • 2 chiles such as red finger, Fresno or jalapeno, seeded and chopped 
  • 1 1/2 cups chicken stock 
  • 1 cup mango chutney, such as Patek's or Major Grey's 
  • One 14-ounce can diced tomatoes or petite diced tomatoes 
  • 1/2 cup unsweetened shredded coconut 
  • 1 1/2 cups brown or white long-grain rice
  • 1/2 cup slivered almonds, toasted 
  • 1 lime, juiced 
  • 1 bunch scallions, thinly sliced on an angle 
  • Chopped fresh cilantro or parsley, for garnish 

Directions

Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.

To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

IDEAS YOU'LL LOVE

Cold Chicken Roulades with Fruit Chutney

Recipe courtesy of No Author

Mediterranean Chicken Samosas with Apple Cumin Chutney

Recipe courtesy of Roger Mooking

Chicken Fried Pork Chops with Chunky Pear Chutney

Recipe courtesy of Sunny Anderson

Butter Chicken Parathas with Sweet Tomato Chutney

Recipe courtesy of Bal Arneson

Mango Chutney

Recipe courtesy of Alton Brown

Pineapple Chutney

Recipe courtesy of Cheryl Smith

Mango Chutney

Recipe courtesy of Juan Rivas

Cilantro Chutney

Recipe courtesy of Kelsey Nixon

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here