Updated: 5/18//2007

TV Morning Show 5/25/07

Sweet and Spicy Chicken with Rhubarb Chutney

4 six-ounce chicken skinless, boneless chicken breasts

1 cup cider vinegar

1 cup brown sugar

1 tablespoon salt

1 teaspoon ground black pepper

1 tablespoon red chile pepper flakes

½ cup vegetable oil

Combine all the above ingredients and marinate for 48 hours. Grill chicken until cooked through, and serve with rhubarb chutney.

Rhubarb Chutney

2 pounds rhubarb (stem only), chopped

2 cups onion, chopped

1 ½ cups brown sugar

1 cup cider vinegar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

2 teaspoons salt

Combine all ingredients in a four-quart saucepan and cook on medium heat for 30 to 40 minutes, stirring every five to six minutes. Serve at room temperature with poultry, lamb or pork dishes. Chutney will keep refrigerated for up to two weeks in an airtight container.