Tuesday, February 12, 2013

Paleo Dried Apricot, Ginger and Pear Chutney on Grilled Chicken Breasts

I have never made chutney in my life so I have nothing to compare this to but I think this was pretty tasty for my first time. I am a sucker for anything sweet and I am always more than happy to top my entrees with a little bit of fruit especially now that I gave up sugar and milk chocolate.

Dried apricot, ginger and pear chutney served on a grilled chicken breast. With some spinach.

I'm pretty excited about this chutney because it was super easy and quick to make. You could make it ahead of time (one of those things you could make on Sunday for a Wednesday night meal) and you could use it for chicken, salmon or fish. I also tried some with a piece of cheese - OMG - that's a good combination. It would go great with a cheese tray. You could also adjust the spices for whatever you like or have in your pantry if you don't have cumin - its a pretty versatile base recipe. I think it would work well with cilantro or curry.  And if you don't have pears why not try it with apple. I used the leftovers as a salad dressing by mixing it with some plain high protein Greek yogurt and a bit of milk. Good stuff. That would probably work as a chicken finger dip as well. Ah - so many meals to try, so little time.

I like to throw my chicken breasts on some fresh spinach - good way to get some fresh leafy greens and it fills up the plate. Sometimes it looks a bit empty with the wheat, rice or potato's missing.

Dried Apricot and Pear Chutney

1/2 tbsp coconut oil
1 clove garlic
1/4 cup onion, minced
1 1/2 tbsp fresh ginger, minced
2/3 cup dried apricots, finely chopped
3 tbsps apple cider vinegar
4 drops liquid Stevia
1/2 tbsp honey
1 ripe Bartlett pear, peeled and finely chopped
1/8 tsp cumin
1/8 tsp cinnamon
1/4 cup water
pinch of salt and pepper

Melt the oil in a saucepan over medium heat. Add onion and garlic and cook until softened. Add remaining ingredients. Bring to a low simmer and cook until thickened and cooked through. Approximately 20 - 25 minutes.  Stir frequently and add extra water if the consistency seems too thick.

I served the chutney on grilled chicken breast (yes- I barbecue in the winter when its only -3 even if my barbecue is covered with snow). I just seasoned the chicken breasts with ground ginger, cumin, garlic powder and salt and pepper. I won't give cooking times because barbecues don't quite work the same in a pile of snow. Just grill until done.

A spoonful of chutney also tastes great with cheese! 

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