Imperial Indian Chicken with White RiceKidneyTimes
Easy Link Recipe ID: 5056
1 jar Trader Joe’s Mango Ginger Chutney (or Major Grey’s Chutney*)
2 T unsalted I can’t believe it’s not butter (or unsalted butter)
1 T Lemon Juice
2 Bone-In Split Chicken Breasts
1 T Olive Oil
½ cup Green Onions, chopped, including the green stems. (optional)
1 cup White Rice
Dry Rub:
1 tsp. Curry Powder
1/2 tsp. Paprika
1/2 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Ground Ginger
1/2 tsp. Cumin
*Preferably Patak’s or another brand without High Fructose Corn Syrup and other unnecessary ingredients.)
* Preheat the oven to 450 degrees.
* Prepare the Dry Rub by combining all the dry ingredients
* Rub the Chicken Breasts with the Dry Rub and Olive Oil, making sure to get the rub underneath the skin of the chicken breast
* Cook 1 cup of White Rice in a rice cooker. After the rice is done cooking, add 1 T of chutney and half of the chopped green onions.
* Place the chicken in a roasting pan and roast at 450 degrees for 25 minutes.
* Meanwhile, Prepare the glaze by melting the butter into the remaining chutney in a small saucepan. After the butter has melted and the chutney has heated through (about 5 minutes,) add the lemon juice and remove from the flame.
* After 25 minutes, Spoon half of the prepared glaze onto the chicken breasts. Return to the oven and roast for 5 more minutes or until an instant read thermometer reads an internal temperature of 160 degrees.
* Remove the Chicken from the oven and spoon remaining glaze over the chicken.
* Serve the Chicken over the rice, passing any pan juices as extra sauce.
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