Orange Chutney Chicken

Recipe  and  Photo  CJ  Katz  

Orange Chutney Chicken Add some exotic flair to a long week with this easy chicken dish. It takes about 10 minutes to throw together, and then the oven does the rest. Serve it with rice and a green vegetable. Serves 6 2 lbs (1 kg) chicken drumsticks or thighs 1 orange, skin on ¼ cup (60 mL) chicken broth ¼ cup (60 mL) white wine 1 tbsp (15 mL) Indian-style curry paste, or curry powder 4 tbsp (60 mL) mango chutney 1 tsp (5 mL) ground cinnamon ½ tsp (2 mL) each salt and pepper Preheat oven to 375°F (190°C). Lightly grease a shallow dish large enough to fit the chicken pieces. Cut the orange in quarters. Then cut each quarter crosswise into thin triangular

slices. Tuck the slices around the chicken pieces in the pan. In a large measuring cup whisk together the chicken broth, wine, curry paste, mango chutney, cinnamon, salt and pepper. Warm slightly in the microwave and then pour the mixture over the chicken. Cover with foil and bake for 45 minutes. Remove the foil, baste the chicken and bake another 15 minutes, uncovered. Basting the chicken several times so the chicken becomes lovely and brown.