Ingredients
1¾lbschicken breasts,boneless and skinless, pounded ½-inch thin, or chicken tenderloins
¼cupvegetable oil
4clovesgarlic,minced
1½tbspfresh grated ginger
1½tspground cumin
1½tspground coriander
1¼tspsalt
⅛tspcayenne pepper
2tbspvegetable oil
1mediumyellow onion,thinly sliced
2clovesgarlic,minced
1½tbspfresh grated ginger
20dried apricots,coarsely chopped
½red bell pepper,thinly sliced
pinchcayenne pepper
¼cuphoney
½cupapple cider vinegar
1cupwater
salt,to taste
Preparation
In a large ziplock freezer bag, combine the oil, garlic, ginger, cumin, coriander, salt and cayenne pepper. Seal the bag and swish the mixture and combine.
Add the chicken, then press the air out of the bag and seal tightly. Massage the marinade into the breasts until evenly coated.
Place the bag in a bowl (in case of leakage) in the refrigerator for at least 5 hours or overnight.
Clean the grill and preheat to high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated.
Place chicken on the grill and cook, covered, for 2 to 3 minutes per side. Be careful not to overcook.
Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, for about 6 minutes.
Add the ginger and garlic and cook a minute more. Add the apricots, red bell peppers, cayenne pepper, honey, apple cider vinegar and water and bring to a boil.
Turn the heat down to low and simmer for 45 minutes to 1 hour until the apricots are tender and most of the liquid is gone. The mixture should look “jammy.” If the chutney looks dry before it’s done, add a few tablespoons more water and continue cooking.
Season with salt and more cayenne pepper if desired. Refrigerate until ready to serve. Serve at room temperature.
