Fried Chicken With Apple Chutney Recipes

SOUTHERN MARINATED FRIED CHICKEN

Steps:

• For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
• For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
• Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
• Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
• Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
• For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
• For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
• Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
• Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
• Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
• Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
• Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
• For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
• For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
• Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

Steps:

• For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
• For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
• Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
• Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
• Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
• Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

APPLE CHUTNEY

Steps:

• In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

BONELESS PORK CHOPS WITH APPLE CHUTNEY

Steps:

• Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
• Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

FRIED CHICKEN WITH APPLE CHUTNEY

Steps:

• CHUTNEY:.
• In a saucepan, combine apples, onions, raisins, sugar, vinegar, panch phoran, ginger, and chile pepper.
• Season lightly with salt and pepper.
• Simmer over low heat for 45 minutes, stirring occasionally until the apples are tender.
• Remove from heat and let cool.
• CHICKEN:.
• Rinse chicken and pat dry, season with salt and pepper.
• In a pan, heat oil and butter.
• Place chicken in the pan with the skin side down and fry over reduced heat for 12-15 minutes, turning occasionally.
• Remove chicken from the pan and set aside, add stock to the same pan, season with salt and pepper, and reduce stock by half.
• Divide chicken onto plates and top with pan juices and the chutney.
• Serve with a brown rice pilaf, broccoli of some kind, and Parmesan biscuits with butter or honey; a nice (rosé).

CURRIED CHICKEN WITH APPLES AND MANGO CHUTNEY

Steps:

• In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
• Stir/saute for about 6 minutes or until browned; transfer to a plate.
• Add in the apple, onion, ginger, and garlic to the skillet.
• Cook for about 6 minutes or until the apple and onion are tender.
• Stir in the curry powder; cook 1 minute.
• Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
• Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
• Sprinkle with almonds.
• Serve over rice.