Chutney chicken supreme

Chutney chicken supreme

 PREP TIME 2 hours 15 min | COOK TIME 35 min | SERVES 4 

INGREDIENTS

• ¼ cup chutney
• 1 tsp curry powder
• ⅓ cup vegetable oil
• 1 tbsp grated ginger
• 2 tbsp lemon juice
• 4 chicken marylands
• 1 large fennel bulb (550 g), thinly sliced, fronds reserved 
• 2 celery stalks, thinly sliced
• 2 pink grapefruit, peeled, segmented 
• 2 oranges, peeled, segmented 
• 2 tbsp toasted almonds, chopped (optional)

METHOD

WHISK together soy sauce, 1 tablespoon of the oil, ginger and juice in a large bowl, season with pepper. 

ADD chicken and coat in the marinade. Cover and refrigerate for a minimum of 2 hours or overnight.

HEAT a griddle pan to 220°C. Cook the chicken on the grill over high heat until browned on both sides. Turn burners off underneath chicken, leaving outside burners on. Place chicken on a rack over a roasting pan; cook in covered braai by indirect heat for 35 minutes or until cooked through. 

COMBINE sliced fennel and remaining oil in a medium bowl; season. Add celery, grapefruit and orange segments and reserved fennel fronds.

SERVE braaied chicken with salad and top with almonds.

TOP TIPS: You can also cook the chicken pieces in a preheated 220°C oven. Place chicken pieces on an oven tray; roast for 40 minutes or until cooked through.

To segment grapefruit and oranges, peel the rind thickly so no white pith remains. Cut between membranes over a bowl to catch any juice, releasing segments.

Print Recipe

Chutney chicken supreme

Serves: 4

Prep Time: 2 hours 15 minutes – Cooking Time: 35 minutes

Ingredients

• ¼ cup chutney
• 1 tsp curry powder
• ⅓ cup vegetable oil
• 1 tbsp grated ginger
• 2 tbsp lemon juice
• 4 chicken marylands
• 1 large fennel bulb (550 g), thinly sliced, fronds reserved 
• 2 celery stalks, thinly sliced
• 2 pink grapefruit, peeled, segmented 
• 2 oranges, peeled, segmented 
• 2 tbsp toasted almonds, chopped (optional)

Instructions

1

Whisk together soy sauce, 1 tablespoon of the oil, ginger and juice in a large bowl, season with pepper. 

2

Add chicken and coat in the marinade. Cover and refrigerate for a minimum of 2 hours or overnight.

3

Heat a griddle pan to 220°C. Cook the chicken on the grill over high heat until browned on both sides. Turn burners off underneath chicken, leaving outside burners on. Place chicken on a rack over a roasting pan; cook in covered braai by indirect heat for 35 minutes or until cooked through. 

4

Combine sliced fennel and remaining oil in a medium bowl; season. Add celery, grapefruit and orange segments and reserved fennel fronds.

5

Serve braaied chicken with salad and top with almonds.

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Feature image: Aremedia