Login or Register to add this recipe to your Pepperplate account.

Casablanca Chutney Chicken Recipe


1pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1can (14-1/2 ounces) chicken broth
1/3cup finely chopped onion
1/3cup chopped sweet red pepper
1/3cup chopped carrot
1/3cup chopped dried apricots
1/3cup chopped dried figs
1/3cup golden raisins
2tablespoons orange marmalade
1tablespoon mustard seed
2garlic cloves, minced
1/2teaspoon curry powder
1/4teaspoon crushed red pepper flakes
1/4teaspoon ground cumin
1/4teaspoon ground cinnamon
1/4teaspoon ground cloves
2tablespoons minced fresh parsley
2tablespoons minced fresh mint
1tablespoon lemon juice
4tablespoons chopped pistachios


1.In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 7-8 hours or until chicken is tender.
2.Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios. Yield: 4 servings.