Cherry Apricot Chutney Chicken

RH Staff

From: Chef Bob Wagner, Red Lion Hotel at the Quay, Vancouver, WA. This recipe was the winner of the Red Lion Hotels Cherry Recipe Contest conducted in conjunction with the National Sweet Cherry

Foundation. Yield: 1 serving.

1 8-oz. skin-on airline chicken breast
3 oz. rice blend
4 oz. vegetables
1 Tbsp. chopped parsley

3 oz. cherry apricot chutney

SWEET CHERRY AND SUNDRIED APRICOT CHUTNEY (YIELDS 1 1/2 QUARTS):
1 cup brown sugar
2 cups cider vinegar
1 cup white wine
1 tsp. red chili flakes
1 tsp. powdered ginger
3 star anise
2 tsp. whole coriander seed
1 tsp. chopped garlic
2 cups sundried apricots (10 oz.)
3 cups canned sweet dark cherries (drained, 20 oz.)

Combine all ingredients in medium sauce pan and bring to a boil for 5 minutes. Reduce to a simmer for 20-30 minutes or until it reaches a syrupy consistency. Remove from heat, cool and cover.

Place chicken on char-broiler and grill both sides, making a diamond on the skin side. Place in sautè pan and finish cooking in 350°F oven for 6-10 minutes. Place rice blend in center of plate and lean vegetables on the rice. After chicken is cooked, prop it up on the rice and spoon chutney over chicken breast. Garnish with fresh chopped parsley.