Casablanca Chutney Chicken

  Chicken & Turkey

If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice.

Casablanca Chutney Chicken

Average Rating: 4

TOTAL TIME: Prep: 25 min. Cook: 4 hours
YIELD: 4 servings.

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 can (14-1/2 ounces) chicken broth
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped carrot
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped dried figs
  • 1/3 cup golden raisins
  • 2 tablespoons orange marmalade
  • 1 tablespoon mustard seed
  • 2 garlic cloves, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh mint
  • 1 tablespoon lemon juice
  • 4 tablespoons chopped pistachios
  • Cooked pearl (Israeli) couscous, optional

Instructions

  • 1. In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender.
  • 2. Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

Nutrition Facts

1 cup: 389 calories, 13g fat (3g saturated fat), 78mg cholesterol, 567mg sodium, 44g carbohydrate (31g sugars, 6g fiber), 26g protein.

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