Roast Chicken with Mango Rum Glaze
Ingredients:
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1 teaspoon poultry seasoning, or a mixture of 1/2 teaspoon thyme, 1/4teaspoon sage, and 1/4 teaspoon ground allspice
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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4 large boneless, skinless chicken breasts
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1 tablespoon extra-virgin olive oil
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1/4 cup Major Grey’s mango chutney
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1/4 cup mango nectar
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2 tablespoons dark rum
Directions:
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Preheat the oven to 500°F. In a small bowl, combine the poultry seasoning, salt, and pepper. Place the chicken breasts in a baking dish. Rub the chicken with the olive oil and then with the dry seasonings. Let marinate for 30 minutes.
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Roast the chicken in the oven for 15 minutes. Leaving the oven on, remove from the oven.
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Meanwhile, in a food processor or blender, purée the chutney, mango nectar, and rum. Brush the chicken with 3 tablespoons of the mango glaze and bake for about 10 minutes more, or until browned and cooked through. Transfer the chicken to plates and serve with any remaining glaze.
The history of Major Grey’s chutney
Major Grey’s chutney first appeared in the late 19th century. It’s said to be named after a British officer serving in India during the Raj, though that aspect of its origins may be apocryphal. Whatever its origins, this sweet chutney proved especially popular with British palates. The mango variety was the first of its kind to be exported from India by the company Merwanjee Poonjiajee (also known as Sun Brand). The hallmark flavors of this type of chutney include vinegar, tamarind, onion, and lime. Bold and bright notes that elevate the sweetness of mango.
Note: If I don’t have a jar of chutney in my pantry, I’ll substitute it with apricot or orange marmalade jam. You’ll have another ‘twist’ to the flavor profile.
