Mango Chutney Glazed Chicken

Chutney.  In case you're new to the term, my very simplistic definition of chutney is a condiment that falls somewhere in between a salsa and a jam.  Think fruit-based relish with a kick of spice.  Chutney is chunky but spreadable.  I've served it with breads, chicken and pork and my favorite way to eat chutney - is with cheese.  🧀

In preparation for this recipe, I looked for mango chutney at several of my local supermarkets.  Unfortunately, I wasn't able to find it which has me thinking that the people in my little part of the world aren't chutney eaters.  Maybe it's more common in other parts of the country.  🤷🏻‍♀️

Chutney seemed like a critical ingredient in this recipe and I didn't want to scrap the whole thing even though I couldn't find it.  Sooooo, I did the next best thing.  I pulled out my phone while I was standing in the produce section of the grocery store and googled a mango chutney recipe.  My quick internet search led me to believe that homemade chutney was super simplistic.  I picked up a mango and a jalapeno and headed home to make my homemade chutney and glazed chicken.  

It wasn't until I started chopping ingredients that I realized that I may have underestimated the complexity of making a homemade chutney.  😅 Needless to say, I rushed the process and it didn't quite live up to my expectations .   It was a far cry from the chutney recipe that I googled. 😂 I decided to move forward with the recipe anyway and despite my inadequate chutney making skills, I think it turned out pretty darn good.  

Mango Chutney Glazed Chicken
4 Tablespoons butter
1 teaspoon ginger
1 teaspoon tumeric
1/2 cup mango chutney
1 whole chicken
2 teaspoons fresh cilantro, chopped
​3 Tablespoons lemon juice

Melt butter in saucepan.  Add ginger, tumeric and cook 1 minute.  

Remove from heat and stir in chutney.  Measure 3 T. mixture into 2 small bowls.

Place chicken breast side down on cutting board.  

Cut on either side of backbone using kitchen scissors.  Remove backbone.

Turn chicken over and use heel of hand to press down until wishbone breaks. 

Pat chicken dry with paper towels and season with salt and pepper. 

Place chicken on a wire rack set over a foil lined baking sheet. Brush with 1 bowl of chutney mixture.  

Roast 40 minutes at 425.  

Remove chicken from oven and brush with chutney from second bowl.  

Return to oven and roast until thighs reach 175.  Remove from oven and let rest 10 minutes. 

Warm remaining chutney on stovetop 1-2 minutes.  Remove from heat and stir in lemon juice and cilantro.  

Serve chicken with reserved chutney sauce.  

Anyone know where I can find mango chutney?  Trader Joes? Sprouts? Whole Foods?  I would really like to try this recipe again with a store bought chutney so I can compare the two.  TIA

​Ciao!

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