Sweet Chutney Chicken

Serves:

Ingredients:

1 Jar prepared chutney (8 1/2
-ounces)
1/2 c Orange marmalade
3 tb Fresh lemon juice
1 ts Salt
1 ts Curry powder
1/2 ts Ground cumin
Freshly ground black pepper,
-to taste
1 tb Cornstarch
1 Chicken (3 1/2 to 4 pounds),
-cut in 8 pieces
Fresh herb sprigs, optional

Method:

Start fire in grill, placing rack 4 inches above the coals (see note).
Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and pepper in a 1-quart saucepan.
Bring to a boil over medium- high heat.
Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to boiling chutney mixture; boil for 1 minute, stirring.
Remove from heat and set aside until fire is ready.
Place chicken pieces on hot grill rack, skin side down; cook, covered with grill cover, for 15 minutes.
Turn pieces over; cook for another 10 minutes.
Brush chutney mixture liberally over chicken; cook, covered, for 5 minutes longer until the chicken is golden brown, well glazed and cooked through.
Garnish with herb sprigs, if desired, and serve with grilled onions and a cucumber salad.
NOTE: Chicken mnay be baked in oven.
Prepare the chutney mixture as directed.
Heat oven to 450F.
Arrange chicken pieces, skin side down, in a baking or roasting pan; bake for 15 minutes.
Turn pieces over; bake for 15 minutes.
Brush with chutney mixture and bake for an additional 5 minutes longer until cooked through.
Makes 4 to 6 servings.
[ REDBOOK; July 1990 ] Posted by Fred Peters.