Chicken in Mango Chutney

Submitted by: Marcia

Attributed to: Erny St Johns

Category: Poultry

Description: This sweet, tangy chutney is great served over rice or on a bed of mixed greens. Make sure to use canned mango in this recipe; the enzymes in the raw fruit will break down the proteins in the chicken, similar to the enzymatic reaction of fresh pineapple, which is not a process we want to happen with this dish.

Prep time: 10 minutes

Total time: 6 to 8 hours

Servings: 4 servings of 4-6 ounces each

Difficulty rating: 1

Ingredients:

 12 ounces, boneless skinless chicken breast or chicken thighs, cut into 1-inch pieces

1/2 cup thinly sliced red onion 

1 cup canned mango or peaches, drained and sliced 

2 Tablespoons golden raisins 

2 Tablespoons apple cider vinegar 

1 teaspoon minced fresh ginger 

1/4 teaspoon red pepper flakes 

1 teaspoon curry powder 

1/4 teaspoon ground cinnamon 

1/8 teaspoon sea salt 

Special tools/utensils needed:

Slow Cooker

Directions: 

Put all the ingredients in the slow cooker and gently stir to combine 

Cover and cook on low for 6-8 hours. The chutney should be thick and sweet and the chicken tender and cooked through, with an internal spot temperature of 165F.