Maple Brined Chicken with Cranberry-Apricot Chutney
Hello food lovers. Check out this chicken recipe from Cuisine Lite, March 2012. I made it for dinner tonight and it was delicious! I know the recipe looks long, but it’s really easy. Remember, I only do easy! So, try it. I think you’ll like it.
Maple Brined Chicken with Cranberry-Apricot Chutney (makes 6 servings)
FOR THE BRINE, HEAT:
- 4 cups water
- 1 cup pure maple syrup
- ½ cup Kosher salt
- ½ cup packed brown sugar
- 3 dried bay leaves
- Tbsp. whole black peppercorns
- 1 cinnamon stick (3 inch)
- 8 cups ice cubes
- 6 boneless, skinless chicken breasts, pierced (5 oz. each)
- Freshly ground black pepper
FOR THE CHUTNEY, SIMMER:
- 1 cup cranberry juice cocktail
- 1 cup frozen cranberries
- 2/3 cup sliced dried apricots
- 1/3 cup sugar
- ¼ tsp. each kosher salt and red pepper flakes
For the brine, heat water, syrup, salt, brown sugar, bay leaves, peppercorns and cinnamon stick in a large pot over high, stirring until salt and sugar dissolve, 2 minutes. Off heat, stir in ice to cool.
Add chicken to the brine; cover and chill at least 4 hours. Remove chicken from brine, rinse, and pat dry with paper towels. Season chicken with pepper and coat with nonstick spray.
Heat a grill pan over medium. Cook Chicken in 2 batches until an instant-read thermometer inserted into the thickest part registers 165 degrees, 5-6 minutes per side.
For the chutney, simmer the cranberry juice, cranberries, apricots, sugar, salt and pepper flakes in a saucepan until syrupy, about 10 minutes. Serve chutney warm or a room temperature.
Per serving: 272 cal; 3 g total fat, 31 g. carb, 2g fiber, 29 g. protein