Sometimes the only impetus you need for a new recipe is fear.
The fear that your mom is coming over and will throw out all of the perfectly good jars and bottles in your fridge.
By perfectly good, I mean that the expiration date may have been a month or two earlier but it tastes totally fine. And smells almost perfect.
Look, if it doesn’t kill me, it makes me stronger, right? I mean penicillin came from mold.
So, hurry…make this chicken with that half jar of chutney sitting in your fridge before your mom comes over. And if it just went bad don’t worry…the heat from the oven kills all those bacteria, right?
Fig and Chutney Chicken
4 chicken pieces (I used boneless, skinless thighs, but breasts or drumsticks would also work)
1/3 – 3/4 jar of chutney
a few heavy glugs of hot sauce
1 onion, sliced into rings
4 or 5 figs, halved
sprinkling of poultry spices
olive oil if necessary (if there is no fat from skin)
1. Combine the chutney, hot sauce, spices, and oil (if used) in a bowl. In another baking dish, layer the figs and onions and preheat the oven to 350F.
2. Toss the chicken in the mixture then put it in a single layer over the figs and onions. 3. Bake for 45 minutes, or until the middle of the thickest thick runs clear when pierced with a fork. For the last 7 minutes of cooking, set the oven to broil on high to create a really brown, caramelized crust on the chicken. 4. Serve with roasted potatoes or orzo. For something born out of utter desperation this is phenomenal. The chicken is moist and tender underneath a sticky, crunchy layer of chutney. It’s sweet and spicy, and the fruits in the chutney pick up on the soft, juicy figs and melted onions. It’s even better the next day on sliced sourdough bread but I doubt it will last that long. This doesn’t taste Indian, it really just tastes multifaceted. Be sure to skim the gravy for fat, then you can use it for the starch you serve alongside.
Chutney chicken: laughing in the face of expiration dates since 2014.