Reviewed: Jan. 9, 2006

I thought this chutney recipe was average. I have had much better chutney chicken in the past. The simplicity of the recipe is the best part, however I think some of the people who really liked this recipe have not experieced the joys of chutney before.

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dinner for breakfast

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 13, 2005

Good recipe but not a wow. We all liked it but don't know if I'll make again. Maybe I'll expirment with another chutney sauce. Thanks

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THERESA

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2005

WOW! This is delicious. Unlike anything I've ever tasted before. We're having guests from Kenya for dinner next week and I was looking for some African recipes. I decided to experiment with this recipe tonight before serving it to guests. I have never liked chicken thighs before. In fact, the only chicken I eat is skinless, boneless breasts. But I decided to give the recipe a chance as written. I removed all of the skin from the thighs and most of the fat using kitchen shears. I found that I think thigh meat is quite good under the right circumstances. I had to go to two grocery stores before I found chutney, and then they only had one kind--Major Grey's Chutney. I had wanted the hot kind. I didn't add any salt but I did pepper the chicken before putting on the sauce. I put cayenne pepper on some of the thighs and ground black pepper on the others. The cayenne pepper was a little too hot for my taste, so maybe I would not have like the hot chutney after all. It was plenty salty enough. I heartily recommend this recipe because it is so easy to prepare and it is so unique tasting.

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CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 4, 2005

I am making this right now with jasmin rice! 4 stars for sounding delicious. Not exactly pretty when you put it in the oven, but smells scrumptuous. Thanks!

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CharleyBrul

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Newnan, Georgia, USA

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Reviewed: Sep. 18, 2005

5 stars for ease of preparation, 5 stars for flavor, 5 stars for consistency. I love gooey sweet sauces on meats. I only used six thighs so the sauce was extra thick and never quite got crunchy. I used regular Major Grey chutney as I'm not a fan of heat and ran it through a processor first (chutney can otherwise be too chunky in experience). I also followed other reviewers suggestion about skipping the salt and I'm glad as the doubled sauce was quite salty on its own. I'm going to try this on boneless pork chops next!

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MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

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Reviewed: Aug. 19, 2005

This was awesome! I used only 5 thighs and 1 skinless/bonelss breast. I removed the skin from one of the thighs. I still skimmed off some of the fat when it was done. I put the smaller portion in a smaller casserole dish and it made a saucier recipe. I served it with Near East Mediterranean Curry Couscous and the combination of the flavors of chutney, onion soup mix and couscous were incredible. My husband brought some to work to share with a co-worker who is always interested in the food my husband brings from home. He loved it too! This is an easy keeper!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 8, 2005

This recipe is great! Very little prep time, so it makes it easy to fix. I loved it, and will fix it again and again.

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breezermom

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Aug. 3, 2005

What a simple, tasty dish! It smelled so great during the baking that my family couldn't wait to dig in. It would also make an easy casual company dish. I made a few changes to the original recipe to suit my family. I browned the thighs in a small amount of oil before placing in the baking dish. Then after removing the cooked chicken to a serving dish I skimmed the fat from the sauce left in the baking dish before transferring the sauce to a serving dish to pass at the table. It was wonderful over rice. Thanks for the great recipe Sharon!

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SPEECHIE604

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 25, 2005

Such an easy way to impress guests, we've even done it with chicken legs. yUM!

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BYRNE110767

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Reviewed: Apr. 18, 2005

This is a tasty chicken dish. What I did though was I prebaked my chicken for 35min before adding the chutney sauce and I drained some of the chiken juice out before adding the sauce, it may cause the flavor to thin out. Also I used two jar of chutney and one dry soup mix. My fiance liked it so I will make this again.

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NATALIE903

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Reviewed: Apr. 13, 2005

Very easy recipe. I was a little shocked how expensive chutney is!!! I couldn't find a 12 oz. jar, so I had to purchase 2 9 oz. jars, an over $10 cost! I used half Major Grey's and half Hot Mango and the flavor was very nice. You can't get any easier than this recipe. I also used boneless, skinless chicken thighs. So easy and simple.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Feb. 16, 2005

I really wasn't impressed. I've poured BBQ sauce over chicken the same way for years, and it comes out much tastier. Sorry, but we just didn't think it was that great.

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ROBOTMONSTERIN3D

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Reviewed: Oct. 26, 2004

I've made this 3 times now, and we love it! The only thing that takes any time is removing fat and excess skin from the thighs; after that, it couldn't be easier. I've used Major Grey's (mango) chutney, but intend to try other flavor(s) sometime. Great with rice and broccoli or any green vegetable.

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Carolyn

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Reviewed: Sep. 22, 2004

This recipe was very good. HOwever, I did make some changes based on other reviews. I used a hot mango chutney and reduced sodium soup mix. I also added some fresh ground pepper directly onto the chicken and added red pepper flakes into the chutney/soup mixture. The original recipe called for using chicken thighs so I tried that. I didn't really like the result. The chicken was too fatty. Next time I will try chicken breast and put the chicken in a smaller, more compact pan so that the chutney mixture has a chance to really soak and marinate the chicken as it cooks. This dish works well with a basamati rice curry pilaf and fresh steamed sweet peas.

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AMANDACOLETTE

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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Reviewed: Aug. 5, 2004

Superb chicken dinner. I used boneless chicken breast, Major Grey hot chutney, and the onion soup mix. Next time, I think I will try the mango chutney so many other reviewers wrote about. Regardless, this was the easiest, most delicious dinner we have had in a long time.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 22, 2004

Very simple, very tasty. My picky six-year-old not only liked it, but wanted to know when we would have it again.

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Shae

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jul. 22, 2004

I used a bunch of drumsticks and hot mango chutney. Aside from chicken part, followed the recipe. It was deliciious! The first bite is, "Hmmm, this interesting. Good, but interesting." Each bite tastes better than the last until you find yourself overeating!

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 19, 2004

Sorry, I didn't care for this recipe. The flavor was very odd.

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 13, 2004

This was an amazingly simple dish to prepare and the flavors were so intense! We loved it!! I used a hot mango chutney ... yum! I'll make it again and again!

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Ameeloo

Cooking Level: Beginning

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Reviewed: May 27, 2004

very unique flavor. great way to challenge one's palette. easy too.

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LDYBRD

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