Grilled Chicken with Scallion Spinach & Blueberry Chutney/

Below you can find more information about Grilled Chicken with Scallion Spinach & Blueberry Chutney

Serves- 2 no

Cooking time- 20 minutes

INGREDIENTS

Chicken breast, boneless halve 4 no (700 gms)
Fresh mint, chopped 2 tbsp
Fresh young ginger, finely chopped, 1 tbsp
Fresh thyme, finely chopped 1 tsp
Salt to taste
Ground black pepper ½ tsp
Olive oil 1 tbsp

For spinach

Fresh baby spinach ½ bunches
Scallion, white and green part separately, chopped 4
Nigella seeds 1 tsp
Lemon zest, only yellow part ¼ tsp
Olive oil 1 tsp

For Blueberry Chutney

Fresh/ frozen/ dry blueberries 2 cups (if it’s dry then soaked in water for 3 hrs) (300 gm)
Golden raisins1/3 cups (39 gm)
Brown sugar 1/3 cup (75 gm)
Onion, chopped 1 medium
Cider vinegar/ white wine vinegar 3 tbsp (40 gm)
Fresh young ginger, peeled, grated 1 ½ tbsp (20 gm)
Worcestershire sauce ½ tbsp (8 gm)
Ground cinnamon ¼ tsp (2 gm)
Salt to taste
Red chili flakes ½ tsp

Garnish

Fresh tomato, quarter 1 no
Salt to taste
Fresh black pepper sprinkle
Olive oil just to drizzle

Method;

Pre heat oven at 150 degree Celsius

To make blueberry chutney- heat olive oil heavy bottom sauce pan and sauté chopped onion and ginger until aroma comes out on medium flame. Add other ingredients and simmer for 20 minutes on medium low flame or until thick, stirring occasionally.

For chicken- Marinate chicken with olive oil, salt, thyme, mint, ginger and black pepper for 6 to 7 hrs. Preferably, overnight keep into refrigerator. Heat a large grill pan over medium-high heat. Cook chicken 2 minutes on each side to seal its juices and then cook in preheated oven for 10 to 12 minutes or until done.

For spinach- heat olive oil, sauté white part of onion and nigella seeds for minute on medium flame. Add spinach and sauté until it turns soft for another 2 minutes. Remove from the heat and add green part of the scallion and lemon zest, stir and keep aside.

For garnish- cut fresh tomato into quarter. Drizzle olive oil, sprinkle seasoning and grill on the same pan where chicken was cooked. Remove and keep aside.

In service plate arrange scallion spinach on top of it place chicken, pour blueberry chutney and garnich with grilled tomato quarter. Serve immediately.