Photo Credit: Stacy Zarin Goldberg for The Washington Post & Food Styling by Lisa Cherkasky for The Washington Post
2 tablespoons peanut oil, or another neutral oil
1 cup diced onion
1 tablespoon minced ginger root
½ teaspoon whole brown mustard seeds
One 14.4 ounce can no-salt-added diced tomatoes
6 dried apricots, finely chopped
¼ cup dry-roasted, unsalted peanuts, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon honey
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon ground turmeric
4 pieces thin-cut skinless boneless chicken breast (about 5 ounces each)
Fresh cilantro leaves, for garnish
Heat 1 tablespoon plus 1½ teaspoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, about 3 minutes, until translucent. Add the ginger and mustard seed; cook for 1 minute, until fragrant.
Add the tomatoes, apricots, peanuts, vinegar, honey, ½ teaspoon of the salt and ¼ teaspoon of black pepper. Bring just to a boil, then reduce the heat to medium-low so the mixture barely bubble at the edges; cook for about 15 minutes, stirring occasionally, until it thickens and the tomatoes have mostly broken down. Transfer the mixture to the small bowl of a food processor and pulse until the chutney is mostly smooth, but still has some texture.
Combine the remaining 1½ teaspoons of oil with the cumin, coriander, turmeric and the remaining ¼ teaspoon each of salt and pepper in a small bowl. Rub the mixture onto the chicken.
Preheat a grill or grill pan over medium-high heat. Add the chicken, reduce the heat to medium and cook for about 3 minutes per side, until the meat is cooked through and grill marks have formed.
Garnish the chutney with cilantro and serve alongside the chicken.
Makes 4 servings
Per serving: Calories 330; Total Fat 13g; (Sat Fat 2g); Protein 32g; Carb 16g; Fiber 3g; Cholesterol 90mg; Sodium 430mg; Total Sugar 9g