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Herbed Chutney Chicken

Complex flavoured chutney kick starts the multi levels of taste in this braised ragout. It doesn’t take a lot of prep, no browning, just slow simmering. Then to capture every drop of the utterly delicious sauce – spoon over rice, couscous or orzo. Perfect for a Saturday night dinner.
Serves: 4
Prep Time: 15 min
Cook Time: 45 min

Ingredients

8 chicken thighs
3 cups chicken broth
2 onion(s)
⅓ cup mango chutney
2 tsp curry powder
2 tsp thyme, dried
1 tsp sage, dried
1 tsp coriander, ground
2 cups squash, cut into 1.5 inch (4 cm) chunks
or
2 cups carrot(s), cut into 1.5 inch (4 cm) chunks
2 tbsp cornstarch
1 cup coriander, fresh, chopped
or
3 green onion(s), sliced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Pour the broth into a large wide saucepan set over medium heat. Coarsely chop onions and add as soon as they are cut. Stir in the chutney, then the seasonings.

  2. Pull any skin from the chicken and discard. Trim the fat. Place chicken in the seasoned broth mixture, turning to coat both sides. Place bone side up. Scatter with squash. If using thick pieces of carrot, slice in half lengthwise or quarter. Then cover and reduce heat so mixture just simmers. Cook about 30 minutes for boneless and 40 minutes for bone-in chicken. Stir and turn chicken occasionally to keep both chicken and squash submerged in the sauce. When cooked, the chicken should feel springy and the squash fork tender.

  3. In a small bowl, stir cornstarch with ¼ cup (60 mL) cold water. Pile the thighs on one side of the pan and stir cornstarch mixture into the sauce. Then gently stir as best you can for about 5 minutes to cook the cornstarch and thicken the sauce.

  4. Delicious over brown rice or couscous sprinkled with fresh coriander. Refrigerated this ragout keeps well for at least 2 days and the flavour, as is the case with most sauced dishes, gets better as it sits.

Nutrition Info

Per 475 g serving Amount
Calories300
Protein27 g
Fat8 g
Saturated Fat2 g
Carbohydrate31 g
Fibre4 g
Sugar12 g
Cholesterol95 mg
Sodium170 mg
Per 475 g serving % Daily Value
Potassium24
Calcium15
Iron25
Vitamin A110
Vitamin C40
Vitamin B636
Vitamin B1229
Folate23
Zinc30