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.