Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
30 min. |
30 min. |
60 min. |
12 |
453 |
Chicken with Watermelon, Cranberry, Coconut and Fig Chutney
Flavorful and low in fat chicken dish that incorporates end of summer and early fall fruit.
Ingredients:
1 lb. fresh cranberries |
1 c. sugar substitute |
Zest from 1 orange |
Juice from 1 orange |
1 tsp. vanilla |
1 c. chopped fresh or dried figs |
1/2 tsp. ground cinnamon |
1 tsp. fresh minced ginger |
1/2 c. unsweetened shaved coconut |
2 c. chopped seedless watermelon |
6 lbs of Chicken |
Instructions:
1 | Preheat oven to 375 degrees. Once hot, cook chicken whole or in pieces (thighs/legs/breast) in a roasting pan (with lid.) Add 1-2 inches of water to keep from sticking. Bake for 45 mins until fully cooked. |
2 | Place all the ingredients except the watermelon in a heavy saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer the mixture until thick and cooked down, about 3 min. Remove from heat and cool. Stir in watermelon and refrigerate or serve immediately with chicken pieces once chicken is cooked. |
Cook's Tips:
Serve this dish on top of greens or steamed snap peas, asparagus, or green beans and it's an amazing meal to share.