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Home > Recipes
Recipes from Pilgrim's Kitchen
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Masala Spiced Chicken with Roasted Pineapple and Coconut-Cilantro Chutney
Jamie Miller Maple Grove, MN
Ingredients:
4 chicken hind quarters with skin and bones
1/2 fresh pineapple
2 teaspoons brown sugar
1 tablespoon peanut oil
1 teaspoon garam masala
1 teaspoon sweet curry powder
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
Coconut-Cilantro Chutney: recipe follows
cilantro sprigs
mint sprigs
Directions:
Remove rind from pineapple and cut into 4 wedges, lengthwise, discarding center core. Rub wedges with brown sugar and place on large, lightly-oiled baking sheet. In small bowl, whisk together peanut oil, garam masala, curry powder, salt and pepper. Gently loosen skin from chicken and rub spice mixture all over chicken, including under the skin. Place chicken on the baking sheet, skin side up, propping each piece up on pineapple wedge. Place in 450 degree F. oven and roast about 25 minutes or until internal temperature of chicken reaches 170 degree F. and skin is brown and crisp. Remove to platter, keeping chicken and pineapple wedges together. Place large scoop of Coconut-Cilantro Chutney on each chicken piece. Garnish with cilantro and mint sprigs. Makes 4 servings.
Coconut-Cilantro Chutney: In medium bowl, mix together 3/4 cup plain (not fat free) yogurt, 3/4 cup sweetened shredded coconut, 1/3 cup minced fresh cilantro, 2 tablespoons minced fresh mint and 1 small, minced jalapeno pepper. Add 1/8 teaspoon each salt and pepper. |
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