Casablanca Chutney Chicken Recipe

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Casablanca Chutney Chicken Recipe
Casablanca Chutney Chicken Recipe photo by Taste of Home
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Casablanca Chutney Chicken Recipe

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Publisher Photo
If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. —Roxanne Chan, Albany, California
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 can (14-1/2 ounces) chicken broth
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped carrot
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped dried figs
  • 1/3 cup golden raisins
  • 2 tablespoons orange marmalade
  • 1 tablespoon mustard seed
  • 2 garlic cloves, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh mint
  • 1 tablespoon lemon juice
  • 4 tablespoons chopped pistachios

Directions

In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 7-8 hours or until chicken is tender.
Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios. Yield: 4 servings.
Originally published as Casablanca Chutney Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p49

Nutritional Facts

1 cup: 389 calories, 13g fat (3g saturated fat), 78mg cholesterol, 567mg sodium, 44g carbohydrate (31g sugars, 6g fiber), 26g protein.

  • 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 can (14-1/2 ounces) chicken broth
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped carrot
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped dried figs
  • 1/3 cup golden raisins
  • 2 tablespoons orange marmalade
  • 1 tablespoon mustard seed
  • 2 garlic cloves, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh mint
  • 1 tablespoon lemon juice
  • 4 tablespoons chopped pistachios
  1. In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 7-8 hours or until chicken is tender.
  2. Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios. Yield: 4 servings.
Originally published as Casablanca Chutney Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p49

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Reviews forCasablanca Chutney Chicken

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robbrd User ID: 1292786 269352
Reviewed Jul. 12, 2017

"While I enjoyed it the others in the house did not. They ate it because it was what we had for dinner but did not take seconds and the leftovers were ultimately tossed. While I enjoyed it for dinner, I did not enjoy it enough to eat it for lunch later in the week."

MY REVIEW
NBthree User ID: 8765747 246013
Reviewed Mar. 25, 2016

"The only thing I added was salt. My husband did not care for this dish, but I loved it. It was very tasty!"

MY REVIEW
myrna salmon User ID: 3765301 190276
Reviewed May. 14, 2013

"Yummy! Very authentic Morrocan style food, my husband all but licked the plate. Didn't have any pistachios, so I toasted & sprinkle pine nuts."

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