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Golden Grilled Chicken With Tomato-Peanut Chutney

Golden Grilled Chicken With Tomato-Peanut Chutney

Photo: Stacy Zarin Goldberg for The Washington Post 

Here’s a meal brimming with enticing Indian-inspired flavors that’s ready in less than 30 minutes. Rub the chicken breast with a mixture of spices to give it a lovely, earthy flavor and stunning golden hue and serve alongside a sweet-savory-tangy tomato chutney enriched with crunchy bits of peanuts.

Make Ahead: The chutney can be refrigerated in an airtight container for up to 4 days.


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

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