Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Jar prepared chutney (8 1/2
-ounces)
1/2 c Orange marmalade
3 tb Fresh lemon juice
1 ts Salt
1 ts Curry powder
1/2 ts Ground cumin
Freshly ground black pepper,
-to taste
1 tb Cornstarch
1 Chicken (3 1/2 to 4 pounds),
-cut in 8 pieces
Fresh herb sprigs, optional

Start fire in grill, placing rack 4 inches above the coals (see note).
Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and
pepper in a 1-quart saucepan. Bring to a boil over medium- high heat.
Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add
to boiling chutney mixture; boil for 1 minute, stirring. Remove from
heat and set aside until fire is ready.

Place chicken pieces on hot grill rack, skin side down; cook, covered
with grill cover, for 15 minutes. Turn pieces over; cook for another
10 minutes. Brush chutney mixture liberally over chicken; cook,
covered, for 5 minutes longer until the chicken is golden brown, well
glazed and cooked through.

Garnish with herb sprigs, if desired, and serve with grilled onions
and a cucumber salad.

NOTE: Chicken mnay be baked in oven. Prepare the chutney mixture as
directed. Heat oven to 450F. Arrange chicken pieces, skin side
down, in a baking or roasting pan; bake for 15 minutes. Turn pieces
over; bake for 15 minutes. Brush with chutney mixture and bake for
an additional 5 minutes longer until cooked through.

Makes 4 to 6 servings.

[ REDBOOK; July 1990 ]

Posted by Fred Peters.

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