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Barbecue-Chutney Chicken
Ingredients
- 1 medium onion, cut into wedges
- 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup mango chutney
- 2/3 cup barbecue sauce
- 1 teaspoon curry powder
- 2 - 3 cups hot cooked rice
- Finely chopped mango (optional)
- Chopped green onion (optional)
Directions
1. Place onion in a 3 1/2- or 4-quart slow cooker. Add chicken; sprinkle with salt and pepper. Snip any large pieces of chutney. In a small bowl, combine chutney, barbecue sauce, and curry powder. Pour over chicken.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. If desired, toss rice with chopped mango and/or green onion. Serve chicken and chutney mixture over rice.
Nutrition Facts
(Barbecue-Chutney Chicken)
- Servings Per Recipe 4,
- cal. (kcal) 538,
- Fat, total (g) 12,
- chol. (mg) 138,
- sat. fat (g) 3,
- carb. (g) 57,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 29,
- pro. (g) 48,
- vit. A (IU) 1701,
- vit. C (mg) 19,
- sodium (mg) 647,
- calcium (mg) 50,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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