Monday, September 21, 2009

Chicken with Nectarine Chutney and Basmati Rice

4 Firm-ripe nectarines, cut into 1-inch pieces
1 large tomato, coarsely chopped
1/4 Cup apple cider vinegar
3 Tbs packed light brown sugar
1 Tbs curry powder
1/4 Tsp salt
4 Boneless/ skinless chicken breasts
2 Cups basmati rice
4 Cups water
Salt and Pepper to taste

-In a large pot bring 4 cups of water to a boil, reduce to medium heat and add rice. Cover and let cook for 15-20 minutes or until all the water is gone.
-In a separate pot simmer nectarines, tomatoes, vinegar, brown sugar, curry powder and salt over medium heat.
- Sprinkle both sides of the chicken with salt and pepper and cook in a large skillet or on the grill. Do not bake as it tends to dry out the chicken.
-Once the chicken and rice are done serve with the chicken and chutney over the rice.

Taste: 5
Ease: 3.5

This dish is delicious. The flavors are fun and it even looks pretty. A great wheat beer like Rogue's Somer Orange Honey Ale pairs great with this dish.

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