Golden Grilled Chicken with Tomato-Peanut Chutney

From the Washington Post  4/17/19   Ellie Krieger

Outstanding chutney!  Especially after another day or two.
Of course, I had to use double the ginger, because I always do.
And I didn't have an onion in the house, so I used 3 or 4 sizable scallions instead.
AND, I used a can of Fire-Roasted tomatoes from Trader Joes instead of plain ones -
The chutney was on the hot side initially, but after a day or two in the fridge, it mellowed a bit.
Either way, it was delicious!  The texture was interesting with the bits of peanuts.

Tested size: 4 servings

INGREDIENTS

2 tablespoons peanut oil, or another neutral oil
1 cup diced onion (or 3 large scallions)
1 tablespoon minced ginger root (or two for ginger-lovers)
1/2 teaspoon whole brown mustard seeds
One 14.5 ounce can no-salt-added diced tomatoes (Fire-roasted tomatoes do well)
6 - 9 dried apricots, finely chopped
1/4 cup dry-roasted, unsalted peanuts, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground turmeric
4 pieces thin-cut skinless boneless chicken breast (about 5 ounces each)
Fresh cilantro leaves, for garnish
DIRECTIONS

Heat 1 tablespoon plus 1 1/2 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, 1/2 teaspoon of the salt and 1/4 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 1 1/2 teaspoons of oil with the cumin, coriander, turmeric and the remaining 1/4 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.

photos 5/9/19