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October 2024

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Jalapeño Chicken Recipe With Plum Chutney

I harvested a bumper crop of jalapeños and I have a lot of things I want to make with jalapeños, but the first thing on my list is always this jalapeño chicken recipe with plum chutney.

Jalapeños and plums are both delicious late-summer seasonal produce and I love that this recipe combines them both. These plums are store-bought, but one of these years my plum trees will produce some plums and I can make this more homemade.

Begin by preparing the fruit and vegetables for the Jalapeño Plum chutney. Chutney is the Indian culinary term for a sweet and spicy condiment made of fruits and vegetables, vinegar, spices and sugar. Dice the onion. Remove the seeds and ribs from the Jalapeño to lower the heat (or leave them in if you prefer) and dice finely. (I always use gloves to work with jalapeños, I have sensitive skin.)

Grate fresh ginger. You can also substitute fresh ginger with 1/2 the amount of dried, ground ginger. Dice the plums in 1/4 inch dice.

Add 1 tablespoon olive oil to a preheated saucepan on medium-highalong with the onion and jalapeño. Allow that to cook for about 3 minutes, or until softened.

Add the plums, ginger, sugar, vinegar, and curry powder. Bring the chutney ingredients to a boil and then reduce heat to a simmer. Cook until the plums are softened and the liquid is slightly thickened.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken, and season with salt and pepper. Cook until the chicken is opaque throughout and nicely browned, about 5 minutes per side.

Transfer the cooked chicken to a plate. Add any chicken juices to the chutney and serve chicken with a spoonful of chutney on top.

Enjoy this spicy/sweet chicken perfect for late summer or early fall.

 

Jalapeño Chicken With Plum Chutney

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Dinner
By Jeanette Merrill Serves: 4

Jalapeños and plums are both delicious late-summer seasonal produce and this recipe combines them beautifully.

Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and ground pepper
  • 3 Tbl olive oil
  • 1/2 medium onion
  • 1/2 jalapeno
  • 3-4 red plums
  • 1/3 cup packed brown sugar
  • 2 Tbl apple cider vinegar
  • 3/4 tsp curry powder
  • 1/2 tsp fresh ginger

Instructions

1

Begin by preparing the fruit and vegetables for the Jalapeño Plum chutney. Chutney is the Indian culinary term for a sweet and spicy condiment made of fruits and vegetables, vinegar, spices and sugar. Dice the onion. Remove the seeds and ribs from the Jalapeño to lower the heat (or leave them in if you prefer) and dice finely. (I always use gloves to work with jalapeños, I have sensitive skin.)

2

Grate fresh ginger. You can also substitute fresh ginger with 1/2 the amount of dried, ground ginger. Dice the plums in 1/4 inch dice.

3

Add 1 tablespoon olive oil to a preheated saucepan on medium-high along with the onion and jalapeño. Allow that to cook for about 3 minutes, or until softened.

4

Add the plums, ginger, sugar, vinegar, and curry powder. Bring the chutney ingredients to a boil and then reduce heat to a simmer. Cook until the plums are softened and the liquid is slightly syrupy.

5

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken, and season with salt and pepper. Cook until the chicken is opaque throughout and nicely browned, about 5 minutes per side.

6

Transfer the cooked chicken to a plate. Add any chicken juices to the chutney and serve chicken with a spoonful of chutney on top.

Notes

To save on dishes you could cook the chicken first and set aside to rest. Then cook the chutney right in the same pan with the chicken juices.