Red Chile Chicken with Mango Peach Chutney

TV 7 Morning Show-July 8, 2005 

For the chicken:

½ cup scallions (white part only)

½ cup lime juice

4 tblsp. cider vinegar

1 tsp. paprika

½ tsp. “Angostura” bitters

2 tsp. hot sauce

2 tsp. crushed red pepper

2 small fresh jalapeños-stem and seeds removed

2 cloves garlic

½ tsp. ground coriander

3lbs. skinless, boneless chicken breast 

Place the first ten ingredients in a blender and puree.  Slather both sides of the chicken with all of the marinade, let chicken marinate over night.  Grill ten minutes on each side on low heat and serve with chutney. 

For the chutney:

2 cups brown sugar

¼ cup white vinegar

¼ cup water

1 tblsp. Dijon mustard

¼ tsp. each, cinnamon, ginger, cloves, all spice and cayenne pepper

4 mangos peeled and pit removed and coarse chopped

8 peaches peeled and pit removed and coarse diced

1 cup raisins 

Add the sugar, vinegar, water, mustard and spices to a two quart sauce pan and bring to a boil.  Add the mangos, peaches and raisins and simmer for 45 minutes on low heat.  The chutney should be thick with a jam like consistency.  Chill and serve as a condiment with poultry, pork and curried dishes.