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By Sophie Van Tiggelen 2 Comments

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?

Cilantro-Apple Chutney Chicken [Paleo-AIP]

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.

Cilantro-Apple Chutney Chicken [Paleo-AIP]

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.

Cilantro-Apple Chutney Chicken [Paleo-AIP]

Sooraya
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course Main Course
Cuisine AIP, Autoimmune Protocol, Paleo
Servings 4

Ingredients
  

  • 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

Instructions
 

  • Heat the extra virgin olive oil and coconut oil in a frying pan for about 2 minutes.
  • Toss in the sliced onions and let them brown over medium heat for about 10 minutes. Stir often to prevent them from burning.
  • In the meantime, cut your chicken breasts into small cubes of about ½ inch. 
  • Add half of the chicken to the onions. Toss and allow to brown for about 5 minutes.
  • Push the chicken to the side and add the remaining half. Give it a quick toss and allow to cook for another 5 minutes.
  • Add salt, garlic paste, and ginger paste to the chicken. Mix to evenly combine and cook for 5 more minutes.
  • 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:

  • 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.
Keyword chicken, cilantro apple chutney
Tried this recipe?Let us know how it was!
Cilantro-Apple Chutney Chicken [Paleo-AIP]
Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Latest Recipes, AIP Meat recipes, Quick & Easy AIP Meals Tagged With: apples, chicken, chutney, cilantro

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Deb Crow says

    August 29, 2020 at 1:07 pm

    well you cannot access the chutney or the 2 paste recipes because their website is down until October … any way that they can provide the actual recipes to you for posting?

    Reply
    • Sophie Van Tiggelen says

      August 29, 2020 at 3:56 pm

      Hello Deb – I am reaching out to Sooraya to see how we could gain access to those recipes she is linking to. Hang on tight! – Sophie

      Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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