Wednesday, July 9, 2014

Chicken with Tomato-Onion Chutney

My husband and I had to have our blood work done for our insurance for my work.  SOMEONE had perfect cholesterol numbers (low of the bad stuff and high of the good stuff), good blood pressure, average fasting blood sugar, and her BMI was a little high (big surprise!)  SOMEONE else had elevated blood sugar, high blood pressure, bad cholesterol numbers, but his BMI was in the normal range.  Guess who gets to eat more chicken!

So, while we do need to make some changes in Dave's diet, so he doesn't like die next week, he does not love chicken.  He says it is dry.  I am working on that with different marinades and sauces.  I have noticed that one of the problems is that the chicken gets grilled to death...Dave needs to work on his chicken grilling techniques, and I plan on giving him lots of opportunities to practice.

This tomato sauce is made from fresh cherry tomatoes.  Tomatoes are real heath food, they are naturally sweet, have lycopene, help lower total cholesterol, and are high in vitamin C.  They also make this chicken really tasty!  This chicken recipe is Dave approved and only takes about 30 minutes to make.  Which gives us time to take a walk. Dave is really loving life right now.


Chicken with Tomato-Onion Chutney
adapted from Ellie Krieger - Weeknight Wonders

1 small onion
1 medium clove garlic
2 Tbsp. olive oil
1/2 tsp. mustard seeds
1 1/4 lbs. cherry tomatoes
6 dried apricots
2 Tbsp. cider vinegar
1 Tbsp. tomato paste
1 Tbsp. packed dark brown sugar
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. ground cumin
1/2 tsp. ground coriander
4 chicken breasts


Finely chop the onion and mince the garlic.  heat 1 Tbsp. of the oil in a medium saucepan over medium-high heat.  Add the onions and cook, stirring occasionally, until translucent, 3-4 minutes.  Add the garlic and mustard seeds and cook until fragrant, 1 minute more.  Meanwhile, chop the tomatoes and finely chop the apricots.
Add the tomatoes, apricots, vinegar, tomato paste, brown sugar and 1/4 tsp. each of the salt and pepper to the pan.  Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until thickened and chunky, about 15 minutes.
While the sauce simmers, combine the remaining oil with the cumin, coriander and the remaining salt and pepper.  Rub mixture onto the chicken.  Grill until cooked through.  Serve each chicken breast with 1/4 of the tomato sauce mixture.

1 year ago:   Spicy Grilled Chicken Wings
2 years ago:  Low Calorie Root Beer Float Pie and Memories of Home made Rootbeer

July 9, 2014   Sunrise 3:33 am  Sunset 12:16 pm  Temp.  H 70/ L 54°F

1 comment:

  1. Sounds like you and I are both headed for chicken overload...I am starting to run out of ideas. Thank you for this new one. Wish we were sharing it with you on your beautiful patio with the doggies and a chilled bottle of Prosecco.

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