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Chicken drumsticks with dried fruit chutney

Chutney is a sauce commonly used in the cuisines of the Indian subcontinent. Chutneys vary in flavor and ingredients but are usually on the sweet side with a kick. Here is my version in this one-pot wonder.

Servings: 4

Cuisine: Poultry

Special Diet: Dairy Free, Gluten Free, Soy Free

Course: Main Dish


12 chicken drumsticks

1 teaspoon salt pink Himalayan

1/2 teaspoon black pepper freshly ground

1 tablespoon extra virgin olive oil

1 onion finely chopped

1/2 chili pepper seeds removed, chopped

1 orange juiced

2 cinnamon sticks or 1 teaspoon of cinnamon

1/4 cup fresh sage chopped

2 cups dried fruit of your choosing


Season chicken with salt and pepper.

Prepare a large skillet on high heat. Add olive oil and wait till it gets hot. Add chicken in batches if necessary and sear for 6 minutes per side.

Remove chicken from pan.

Add the rest of the ingredients to the pan and mix well. Use a wooden spoon to scrape up all the brown chicken bits of flavor from the bottom of the pan. Cook for 5 minutes, mixing often.

Add the chicken back to the pan and 1 ½ cups of water. Cover and turn heat down to medium and cook for 30 minutes, mixing often.

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Notes & Tips:

You can make the chutney by itself and use it on top of grilled chicken breast too!

Notes about the wine:

Secret 2014, is made from Sangiovese grapes and aged for 12 months in French Oak barrels. This wine has aromas of ripe fruit, vanilla and cinnamon and flavors of dark chocolate and black cherries. The wine has a full and round body, long finish and a tannic structure that will allow it to age for at least another 5 years.

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