Blueberry Harvest Chicken w/Lemon Ginger Chutney
Ingredients for Chicken:
- 2 pounds cubed, boneless, skinless chicken
- 2 cloves garlic, chopped
- 2 tbsp fresh lemon juice
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Lemongrass Mint White Balsamic vinegar
- 1 tsp freshly ground pepper
- 1 tsp Attar Sumac
- 1 tbsp Extra Virgin Olive Oil
- 1 small shallot
- 1 clove garlic, diced
- 2 tbsp fresh ginger, peeled ad diced
- Juice and zest of two lemons
- 1 pint fresh blueberries
- 1/2 cup Lemongrass Mint White Balsamic vinegar
- 3/4 cup Blueberry Infused Maple Syrup
- 2 tsp Attar Sumac
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Directions:
Place all marinade ingredients in a bowl and whisk together. Pour marinade over the chicken and refrigerate in a covered container for at least 1/2 hour. In a medium sauce pan, begin making the chutney. Heat the oil and saute the shallot, garlic and ginger until fragrant. Add the blueberries, lemon juice & zest, vinegar, maple syrup and sumac. Bring to a boil over medium heat. Reduce the heat and simmer for 10 minutes stirring occasionally. While the chutney is simmering, heat a tsp of the olive oil in a large skillet over medium heat. Saute the marinated chicken pieces for 10-12 minutes until browned. Serve the chicken with the warm chutney. Enjoy!!! |
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