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Gingered Chutney Chicken
Ingredients
-
1/2
cup mango chutney
-
1/4
cup bottled chili sauce
-
2
tablespoons quick-cooking tapioca
-
1 1/2
teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
-
12
chicken thighs, skin removed (about 4 pounds)
Directions
1. Cut up any large pieces of fruit in the chutney. In a 4- to 5-quart slow cooker, combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Nutrition Facts
(Gingered Chutney Chicken)
- Servings Per Recipe 6,
- Calories 264,
- Protein (gm) 34,
- Carbohydrate (gm) 16,
- Fat, total (gm) 7,
- Cholesterol (mg) 143,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 534,
- Vitamin C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 494,
- Potassium (mg) 413,
- Calcium (DV %) 20,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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