Cilantro-Apple Chutney Chicken [Paleo-AIP]

Fresh cilantro blended with Granny Smith apples, garlic, and onions. Now, add this to semi-caramelized chicken breasts. Ready in 35 minutes or less. Need I say more?

Pro-tip: Want to make this a one-pot meal recipe instead? Here’s how to proceed:

1. Use a pot instead of a frying pan so that you have enough space to toss the chicken properly.
2. Add 1-2 extra tablespoons of extra virgin olive oil before tossing in the sliced onions.
3. Dice a big carrot and medium chayote into very small pieces.
4. Throw in the diced carrot and chayote after the chicken turns a beautiful golden brown. (This comes in between instructions 5 and 6.)
5. Use ½ teaspoon unrefined sea salt instead of ¼ teaspoon. (See instruction 6)
6. Close the pot and allow to cook on low-medium heat for about 5-7 minutes. Make sure that the carrot and chayote are fork-tender when you open the lid.
7. Add in the chutney as mentioned in instruction 7.

Substitution: Not a fan of chayote? Pair this AIP cilantro apple chutney chicken with some white cucumber or English cucumber.

Serving suggestions: Feel like eating this chutney chicken with some side veggies or bread? We got you covered:

• Option #1: AIP Cassava Dinner Rolls 
• Option #2: Wild Purslane Summer Salad with Peaches
• Option #3: Rainbow Roasted Vegetables with Basil-Mint Pesto

This recipe was created by Sooraya (from The Strategic RD) for A Squirrel in the Kitchen.

Sooraya

Cilantro-Apple Chutney Chicken [Paleo-AIP]

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: AIP, Autoimmune Protocol, Paleo

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tablespoons extra virgin olive oil
• ½ tablespoon coconut oil (measured solid)
• 2 medium red onions, thinly sliced (¼ pound)
• 2 skinless, boneless chicken breasts, cut into small cubes (about 1⅓ pounds)
• ¼ teaspoon unrefined sea salt
• ½ tablespoon garlic paste
• ½ tablespoon ginger paste
• 1 serving of Cilantro-Apple Chutney

Method

 

1. Heat the extra virgin olive oil and coconut oil in a frying pan for about 2 minutes.
2. Toss in the sliced onions and let them brown over medium heat for about 10 minutes. Stir often to prevent them from burning.
3. In the meantime, cut your chicken breasts into small cubes of about ½ inch. 
4. Add half of the chicken to the onions. Toss and allow to brown for about 5 minutes.
5. Push the chicken to the side and add the remaining half. Give it a quick toss and allow to cook for another 5 minutes.
6. Add salt, garlic paste, and ginger paste to the chicken. Mix to evenly combine and cook for 5 more minutes.
7. Allow the water (if any) to evaporate. Then, add the cilantro apple chutney and toss to evenly coat all the chicken. Cook for about 4 minutes.

Notes:

1. Prep time for this recipe includes preparing the cilantro apple chutney.

   I cooked the chicken in two batches because I used a 24 cm frying pan . If you have a larger frying pan, feel free to cook all the chicken at once. But make sure not to overcrowd your pan.

   Since the cilantro apple chutney contains salt, you only need to add ¼ teaspoon of salt to the chicken.

Tried this recipe?Let us know how it was!