Chutney chicken supreme
PREP TIME 2 hours 15 min | COOK TIME 35 min | SERVES 4
INGREDIENTS
- ¼ cup chutney
- 1 tsp curry powder
- ⅓ cup vegetable oil
- 1 tbsp grated ginger
- 2 tbsp lemon juice
- 4 chicken marylands
- 1 large fennel bulb (550 g), thinly sliced, fronds reserved
- 2 celery stalks, thinly sliced
- 2 pink grapefruit, peeled, segmented
- 2 oranges, peeled, segmented
- 2 tbsp toasted almonds, chopped (optional)
METHOD
WHISK together soy sauce, 1 tablespoon of the oil, ginger and juice in a large bowl, season with pepper.
ADD chicken and coat in the marinade. Cover and refrigerate for a minimum of 2 hours or overnight.
HEAT a griddle pan to 220°C. Cook the chicken on the grill over high heat until browned on both sides. Turn burners off underneath chicken, leaving outside burners on. Place chicken on a rack over a roasting pan; cook in covered braai by indirect heat for 35 minutes or until cooked through.
COMBINE sliced fennel and remaining oil in a medium bowl; season. Add celery, grapefruit and orange segments and reserved fennel fronds.
SERVE braaied chicken with salad and top with almonds.
TOP TIPS: You can also cook the chicken pieces in a preheated 220°C oven. Place chicken pieces on an oven tray; roast for 40 minutes or until cooked through.
To segment grapefruit and oranges, peel the rind thickly so no white pith remains. Cut between membranes over a bowl to catch any juice, releasing segments.
Chutney chicken supreme
Ingredients
- ¼ cup chutney
- 1 tsp curry powder
- ⅓ cup vegetable oil
- 1 tbsp grated ginger
- 2 tbsp lemon juice
- 4 chicken marylands
- 1 large fennel bulb (550 g), thinly sliced, fronds reserved
- 2 celery stalks, thinly sliced
- 2 pink grapefruit, peeled, segmented
- 2 oranges, peeled, segmented
- 2 tbsp toasted almonds, chopped (optional)
Instructions
Whisk together soy sauce, 1 tablespoon of the oil, ginger and juice in a large bowl, season with pepper.
Add chicken and coat in the marinade. Cover and refrigerate for a minimum of 2 hours or overnight.
Heat a griddle pan to 220°C. Cook the chicken on the grill over high heat until browned on both sides. Turn burners off underneath chicken, leaving outside burners on. Place chicken on a rack over a roasting pan; cook in covered braai by indirect heat for 35 minutes or until cooked through.
Combine sliced fennel and remaining oil in a medium bowl; season. Add celery, grapefruit and orange segments and reserved fennel fronds.
Serve braaied chicken with salad and top with almonds.
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ALSO SEE: Lime chilli chicken smoky corn
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
