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Roasted Chicken With Cranberry & Popped Mustard Seed Chutney

A unique way to incorporate mustard and jazz up that boring weeknight chicken dinner.

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Servings: 4

Prep Time: 00:15

Cook Time: 01:00

Main Ingredients

1 whole organic free-range chicken

1 orange zested. reserve half of zest for chutney. slice remaining orange into quarters

salt

fresh cracked pepper

2 tbsp high heat oil such as corn, peanut, vegetable, or canola

for chutney

2/3 cup granulated sugar

1/4 cup red wine vinegar

1 1/2 tsp olive oil

1/4 tsp cumin seeds

1/4 tsp fennel seeds

1/4 tsp yellow mustard seed

1/2 cup sliced red onion

1/4

pinch of dried chili flakes

1/3 cup water

1 cup fresh or frozen cranberries, thawed

1/4 cup dried cranberries

zest of half an orange

pinch salt

Preparation

1Measure, and set out all ingredients and utensils prior to beginning actual recipe.

2Heat the oven to 425°.

3Rub chicken with oil. Generously season entire chicken and cavity with salt and fresh cracked pepper. Put the quartered orange and zest inside. Tuck chicken wings behind the back to avoid burning. Using kitchen twine, tie the legs together. Put the chicken, breast-side up, in a roasting pan. Roast the chicken until internal breast temperature registers 160 f, 50 to 60 minutes.Remove and lightly cover with foil. Allow chicken to rest 10 minutes before carving.

4Meanwhile, Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar is dissolved. Remove to a heatproof bowl and set aside.

5Heat olive oil in the small saucepan over medium heat. Add cumin, fennel and mustard seed. Stir until mustard seed starts to pop, about 2 minutes.

6Add onion and cook until beginning to brown, stirring continuously, about 6 minutes.

7Add ginger and chile flakes

8Add vinegar mixture, water, cranberries, orange zest and salt.

9Simmer until juices thicken, stirring often, about 20 minutes.

10Slice chicken into 8 pieces and top with chutney.

Additional Notes

Chutney can be made a few days in advance. Simply, cool, cover and chill. Store in a lidded jar. Keeps well in the refrigerator for 3-4 days. Freezes well.

Recipe Adapted from: Sask Mustard

Reviews: 0

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