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 Cajun Chicken Topped with Blueberry-Garlic Chutney


2 cups fresh blueberries (halved)

1/3 cup packed brown sugar

1/3 cup finely chopped onion

1/4 cup golden raisins

3 tablespoons cider vinegar

1 1/2 teaspoons grated peeled fresh ginger

1/4 teaspoon Kosher salt

1/4 teaspoon ground cinnamon

1/8 teaspoon crushed red pepper

1/8 teaspoon Cayenne pepper

Dash of ground cloves (about the tip of a fingernail)

3 teaspoons garlic, minced



1 1/2 tablespoons olive oil

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

6 (6-ounce) chicken breast halves

4 teaspoons garlic, minced

2 teaspoons shallots, minced

3/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Rouses Cajun Seasoning



To prepare chutney, combine chutney ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thickened, stirring occasionally.

To prepare chicken, combine oil, basil, oregano, chicken, and minced garlic in a large container, and seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken. (Before grilling, allow chicken to return to room temperature. This allows the marinade flavor to continuously enter the meat.

Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.

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