How To make Spicy Chicken with Peach Chutney
3 lb Cut-up broiler-fryer
-chicken 2 md Onions, chopped (about I
-cup) 1 ts Chicken bouillon granules
1 c Sour cream
2 ts Curry powder
3 c Hot cooked rice
1/2 ts Salt
1/8 ts Ground ginger
1/8 ts Ground cumin
-Chopped fresh parsley Prepare Peach Chutney. Cut each chicken breast half in half. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 11 x 7 X ] V2 inches. Sprinkle with onions and bouillon granules. Cover with waxed paper and microwave on high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until thickest pieces of chicken are done. Remove chicken to serving dish; keep warm. Pour liquid from rectangular dish into bowl, skim off fat. Return 1/4 Cup liquid to rectangular dish. Stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%) 5 to 7 minutes, stirring every minute, until hot. Spoon sauce over chicken. Sprinkle with parsley. Serve with chutney and rice. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
How To make Spicy Chicken with Peach Chutney's Videos
Peach Chutney (Instant Pot & Stove-top Recipe)
Peach Chutney in Instant Pot and Stove-top!
Recipe:
Sweet and juicy peaches cooked with fresh ginger. What happens when you cook them together? You get the perfect blend of sugar and spice- Peach Ginger Chutney. Chutney is a spicy condiment made with fruits or vegetables, vinegar, spices, sugar and a pinch of salt.
There are numerous ways you can enjoy this chutney. Here's how you make it:
You will need:
4 cups chopped peaches 10-12 peaches, depending on size
1 teaspoon lemon juice for tossing, ‘if’ using fresh peaches
1 cup sugar
1/2 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Roasted Ground Cumin
2 tablespoons Apple Cider Vinegar
1 teaspoon freshly grated ginger : I use a Microplane, or, 1/4 teaspoon Ginger Powder
For INSTRUCTIONS AND STOVETOP RECIPE, visit:
Share this recipe and like us at:
Facebook:
Pinterest:
Instagram:
Twitter:
Youtube:
OMG DELICIOUS PEACH CHUTNEY!
* 4 pounds sliced peeled peaches
* 1 cup raisins
* 2 cloves garlic, minced ADD MORE IF YOU LIKE
* 1/2 cup chopped onion ALSO ADD MORE IF YOU LIKE
* 5 ounces chopped preserved ginger I ADDED FRESH AND PRESERVED
* 1 1/2 tablespoons chili powder
* 1 tablespoon mustard seed I USED MUSTARD POWDER INSTEAD
* 1 teaspoon curry powder
* 4 cups packed brown sugar I USED GOLDEN SUGAR
* 4 cups apple cider vinegar
* I OMITTED 1/4 cup pickling spice
THE ADDITIONS ARE AS FOLLOWS:
* ADD CINNAMON!
* ADD 12 cloves broken into pieces
* AND ADD 16 cardamom seeds CUT OPEN
HERE IS THE LINK TO THE ORIGINAL RECIPE:
#peaches #chutney #cookingathome #foodie
Spicy Peach Chutney Ricotta Toast (The ultimate brunch dish!)
If you are a fan of pairing savoury and sweet, this recipe is for you! I make a spicy tangy peach chutney, which I use to top butter toasted bread that's been smeared with tons of creamy ricotta.
The combination is simply irresistible! I can't wait for you to try this recipe :D
INGREDIENTS
2 tsp canola oil
1 tsp mustard seeds
1 small onion, finely chopped
1 inch ginger, finely grated
2 cups chopped peaches (peeled and seeded)
3 tbsp white vinegar
1 tbsp brown sugar
½ tsp cayenne chili
1 tsp garam masala
Salt to taste
Baguette
2 tbsp Butter
Ricotta
METHOD
Heat canola oil in a small pot. Add mustard seeds and allow to pop. Then add onion, and saute until softened. Add ginger, and cook for 10 seconds.
Add peaches, vinegar,brown sugar, cayenne chili, garam masala, and salt to taste. Cook for 20-25 minutes on medium heat until the peaches break down and become jammy in texture.
To assemble, cut a baguette lengthwise and cut into 4 inch pieces. Add butter to a frying pan on medium heat and toast cut-side down, flipping once until crunchy and golden on both sides.
Smear a generous amount of ricotta on toast and top with peach chutney. Enjoy!
We’ve been making thighs wrong all along | Honey Peach Chicken Thighs | Thigh recipe || FRUGALLYT
Welcome back to my channel, if you’re new here welcome. Today I’ll be showing you how I made this super juicy honey peach chicken thighs
INGREDIENTS:
Chicken thighs
Salt to taste
2 tsp black pepper
2 tsp onion powder
2 tsp garlic powder
2 tsp chicken seasoning
1-2 tsp kickin chicken seasoning (optional)
2 tsp smoked paprika
2 tsp dried parsley
1 tbsp green seasoning
1-2 tsp garlic paste
1-2 tbsp olive oil
Sauce:
1/2 cup peach juice
1/4 cup honey
1 tsp kickin chicken seasoning
1 tsp soy sauce
Marinate meat for minimum of 1-2 hrs before cooking.
Meat was baked at 375• for 1hr-1hr 15mins
——————————————————————————
If you liked this video don’t forget to subscribe, like, comment & share!❤️
Thanks for all the support.
——————————————————————————
S O C I A L M E D I A ❣️ L E T' S C O N N E C T
FOLLOW ME ON IG: @FRUGALLYT
FOLLOW ME ON FB: Frugallyt
COLLABORATIONS: frugallyt767@gmail.com
Bertus Cooks - Chutney Chicken Recipe
CHUTNEY CHICKEN - SOET HOENDER
INGREDIENTS:
Chutney – 100g
Tomato sauce – 120g
Maple syrup – 60g
Mayonnaise – 120g
Worcestershire sauce – 40g
Vinegar – 30g
Salt – pinch
Splash of hot sauce
Chicken legs & thighs – 1.5kg
INSTRUCTIONS:
1. Whisk together all ingredients for marinade, score chicken to the bone, then cover in marinade.
2. Leave chicken in marinade for a minimum of 2 hours, but preferably overnight.
Off to the braai……..
3. Load the chicken into a sandwich grid.
4. Braai over moderate coals for around 20 minutes, basting continuously with the left over marinade. Keep the chicken higher over the coals to avoid burns and flare ups.
5. Then drop chicken closer to coals over a high heat, for about 5 minutes, turning continuously to crisp the skin.
MB01DRDTHVAQFEB
Recipe Spicy Chicken Breasts with Pepper Peach Relish Recipe
Recipe - Spicy Chicken Breasts with Pepper Peach Relish Recipe
INGREDIENTS:
●1/2 teaspoon salt
●1/4 teaspoon each ground cinnamon, cloves and nutmeg
●4 boneless skinless chicken breast halves (6 ounces each )
●GLAZE:
●1/4 cup peach preserves
●2 tablespoons lemon juice
●1/4 teaspoon crushed red pepper flakes
●RELISH:
●2 medium peaches, peeled and finely chopped
●1/3 cup finely chopped sweet red pepper
●1/3 cup finely chopped green pepper
●1 green onion, finely chopped
●2 tablespoons minced fresh mint