Thursday, June 14, 2012

Grape Chutney with Grilled Chicken

This chutney makes great use of the juicy fresh grapes at the market this time of year.  Here are some fun grape facts to inspire you: 1 cup of grapes has almost as much fiber as a slice of whole wheat toast, as well as potassium and phytonutrients.  The latter may help prevent cancers and heart disease.  Here, you get a double-dose since resveratrol is found in both the grapes and the red wine in the chutney.  I imagine this chutney would be delicious over other vegan meats like Match pork or beef, but tonight I chose Gardein chicken.

  • 1/2 cup chopped onion
  • 1/2 cup red wine vinegar
  • 1/2 cup vegan dry red wine
  • 1/4 cup chopped dried figs
  • 2 tablespoons vegan sugar
  • 2 teaspoons hot paprika
  • 1 teaspoon peeled and grated fresh ginger
  • 1 cinnamon stick
  • 1 cup halved seedless green grapes
  • 1 cup halved seedless red grapes
  • 4 Gardein Tuscan chicken breasts (without sauce)
  • 2 teaspoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
1. To prepare the chutney, combine the onion, red wine vinegar, red wine, figs, sugar, paprika, ginger, and cinnamon stick in a saucepan.  Bring to a boil; continue to cook for 10 minutes.  Stir in the green and red grapes; reduce heat and simmer for 20 to 30 minutes, until thickened to desired consistency - the grapes will still retain some of their shape, but should be tender.  Discard the cinnamon stick at the end.

2. Meanwhile, coat the chicken pieces evenly with the canola oil, and sprinkle evenly with the salt and black pepper.  Grill on an outdoor grill or indoor grill pan for 5 minutes on each side.  Serve with the chutney.

Nutrition Info:
4 servings (1 chicken breast, 1/4 cup chutney), Calories 271 

Tasting Notes:
A wonderful juxtaposition of flavors, between the spicy-sweet chutney and savory grilled chicken.  This chutney is fantastic, much lighter and brighter than many sugary store-bought varieties. The tender sweet grapes were great next to the richness of the dried figs.  The chutney could be even better with a bit more spice (coriander? black peppercorns?) and a bit more savory (perhaps a touch of garlic in addition to the onion).  I'd also use brown sugar instead of regular sugar.


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