Serves 4
For this recipe, you will need:
Southwest Chicken
1 jalapeno or Serrano chile, seeded and minced
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon fresh lime juice
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
Four 4- to 6-ounce boneless, skinless chicken breasts
5 tablespoons vegetable oil
Mango Chutney
1/4 cup cider vinegar
2 tablespoons fresh lime juice
1 cup diced mango, cut into 1/2-inch dice
1/4 cup diced green bell pepper, cut into 1/4-inch dice
1/4 cup chicken stock
2 tablespoons currants
2 tablespoons minced red onion
1 jalapeno chile, seeded and minced
2 teaspoons honey
1 teaspoon grated ginger
1 teaspoon mustard seeds, crushed with a mortar and pestle
2 tablespoons sliced almonds, toasted
Directions:
1. To make the chicken: In a medium mixing bowl, combine the jalapeno or serrano, garlic, cumin, lime juice, lemon juice, salt, chili powder, and cayenne pepper. Thoroughly rub the mixture onto the chicken breasts and marinate 30 minutes at room temperature or 2 to 3 hours under refrigeration.
2. Heat a 12-inch sauté pan over medium-high heat. Add the oil. When the oil is hot, add the chicken breasts, smooth side down, and cook until golden brown on the bottom, about 2 minutes. Turn and cook the second side until golden brown, about 2 more minutes. Reduce the heat to low and cover. Cook the chicken until just tender and no longer pink in the center, 3 to 5 minutes. Transfer to a platter and cover with aluminum foil. Set aside in a warm place.
3. To make the chutney: Add the vinegar and lime juice to the sauté pan used for the chicken. Add the mango, bell pepper, chicken stock, currants, red onion, jalapeno, honey, ginger, and mustard seeds and cook over medium heat, stirring occasionally, until most of the liquid has evaporated, about 4 to 6 minutes. Taste and adjust the seasoning, if necessary.
4. To serve, slice the chicken on the bias and top with the mango chutney. Garnish with the almonds.
For this recipe, you will need:
Southwest Chicken
Mango Chutney
Directions:
1. To make the chicken: In a medium mixing bowl, combine the jalapeno or serrano, garlic, cumin, lime juice, lemon juice, salt, chili powder, and cayenne pepper. Thoroughly rub the mixture onto the chicken breasts and marinate 30 minutes at room temperature or 2 to 3 hours under refrigeration.
2. Heat a 12-inch sauté pan over medium-high heat. Add the oil. When the oil is hot, add the chicken breasts, smooth side down, and cook until golden brown on the bottom, about 2 minutes. Turn and cook the second side until golden brown, about 2 more minutes. Reduce the heat to low and cover. Cook the chicken until just tender and no longer pink in the center, 3 to 5 minutes. Transfer to a platter and cover with aluminum foil. Set aside in a warm place.
3. To make the chutney: Add the vinegar and lime juice to the sauté pan used for the chicken. Add the mango, bell pepper, chicken stock, currants, red onion, jalapeno, honey, ginger, and mustard seeds and cook over medium heat, stirring occasionally, until most of the liquid has evaporated, about 4 to 6 minutes. Taste and adjust the seasoning, if necessary.
4. To serve, slice the chicken on the bias and top with the mango chutney. Garnish with the almonds.
