Cummulative Rating
N/A Servings
Serves 4 Difficulty
Medium
Ingredients
For chutney 6 garlic cloves, minced 1-2" piece of ginger, peeled and minced 1/2 cup blueberry or raspberry vinegar 2 cups gf brown sugar 1/2 onion, chopped 2 cups fresh blueberries 1/2 cup dried cranberries 1/2 cup walnuts, finely chopped 1/2 teaspoon cayenne pepper 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon ground cloves
For chicken: 1 chicken, cut into quarters 1/2 cup blueberry or raspberry vinegar 1 teaspoon dried thyme Salt and pepper Grated orange zest for garnish
Directions
Combine all chutney ingredients in a small, heavy saucepan. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for 2 to 3 hours, until chutney has reduced to a thickened sauce.
Place chicken quarters in a baking dish and marinate with vinegar and thyme for 2 hours.
Preheat oven to 350 degrees, F.
Pour off, and reserve marinade.
Salt and pepper chicken and coat chicken pieces with about two thirds of chutney. Bake for about an hour or until internal temperature reaches 170-180 degrees F.
Transfer chicken to a plate, cover with foil to keep warm.
Transfer cooking juices to a small sauce pan along with reserved marinade and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened.
To serve, spoon sauce over chicken and garnish with orange zest.
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