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Mango Chutney Chicken with Caramelized Onions

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Mango Chutney Chicken with Caramelized Onions

Mango Chutney Chicken with Caramelized Onions

Jessica Braider
This succulent supper is inspired by a recipe from one of my cooking she-roes, Robyn Webb, the bestselling diabetes cookbook author of all time! It’s based on a recipe called Caramelized Onion Chicken from her Diabetes Comfort Food Cookbook, but I gave it a little Indian flare by using mango chutney rather than raspberry jam.
Cook Time 30 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 1 1/2 Tbsp. canola or vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken breasts cut into 3/4 – 1-inch pieces
  • 1/2 cup mango chutney or use a combination of chutney and apricot jam
  • 1 1/2 tsp. fresh ginger grated
  • 1 Tbsp. red or white wine vinegar
  • 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1 yellow onion halved and thinly sliced

Instructions
 

  • Heat a large heavy skillet over medium-high heat, and when it is hot, add 1 Tbsp. of oil. When the oil is hot, add the chicken and sauté it for about 5 minutes, tossing occasionally, until it is almost cooked through. Remove it to a plate and set it aside.
  • While the chicken is cooking, in a small bowl, combine the chutney, ginger, vinegar, and soy sauce.
  • Add the remaining oil to the skillet, add the onions, and reduce the heat to medium. Sauté the onions, stirring occasionally, until they are tender and well browned, 5 – 7 minutes.
  • Add the chutney mixture to the pan with the onions and simmer it for about 2 minutes until the sauce is thickened (if it becomes too thick, add an additional Tbsp. of soy sauce or water).
  • Add the chicken back to the pan and cook it until the chicken is cooked through, about 2 more minutes. Serve it immediately, seasoned with salt and pepper, to taste, or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Omit the oil. Combine the chutney, ginger, vinegar, and soy sauce in the slow cooker. Add the onions and chicken, stirring to combine well. Cook on low for 5 - 6 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Cut the chicken and refrigerate, peel and grate the ginger, make the chutney sauce, halve and slice the onion, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1/4 – 1/2 tsp. crushed red pepper flakes to the pan with the onions or sprinkle them on individual servings at the table.
Tip: Looking for ways to use up your chutney?  It’s delicious as a sandwich spread, dabbed on top of a cracker with a creamy cheese, a glaze for meat, or tossed with sweet potatoes.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 353, Total Fat: 8g, 11%; Saturated Fat: 1g, 4%; Cholesterol: 99mg, 33%; Sodium: 565mg, 24%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 1g, 2.5%; Sugar: 25g; Protein: 40g
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
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