Saturday, January 19, 2013

Chutney Chicken-- Guest Post by Riley Adams/Elizabeth Craig

by Riley Adams/Elizabeth Craig
Hi everyone!  It’s great to be back at Mystery Lovers' Kitchen to visit and say hi.  Actually, I’m here pretty frequently, lurking for recipes!  There are always some wonderful recipes here. 

I’ve got something a little different today, but it’s just so easy and so easy to modify, that I wanted to share it with you today. 

I’ve got a character in my Southern Quilting Mysteries who is not really the best of cooks.  Beatrice, my protagonist, is widowed with an adult daughter and lived by herself for years.  She’d decided that cooking for one wasn’t much fun, and fell out of the habit.  Luckily for Beatrice, she moved to Dappled Hills to be near her daughter—and happens to live next door to an amazing cook named Meadow.  Meadow is very fond of sharing goodies from her kitchen—the best kind of neighbor there is!

Today, though, I’ve got a recipe that even Beatrice would find a cinch to make.   The recipe uses chutney—an ingredient I love to use.  And, actually, it’s an ingredient I love to say.  Chutney! It sounds very exotic. :)

First of all, I’ll share the recipe for the one that I did, the one that’s pictured above.  (And y’all know I’ve never been in the running to win any awards for epicurean photography—I promise it tastes better than it looks!)

Chutney Chicken

1 chicken fryer (or a comparable number of chicken breasts)
1 teaspoon salt
¼ cup regular mustard
2/3 cup apple-cranberry chutney (or peach chutney, or whatever-suits-your-fancy chutney)
½ cup chopped pecans (optional)

Preheat oven to 350 degrees.

Sprinkle the chicken with salt and place in a shallow casserole dish.

Mix all the other ingredients and cover the chicken with them.

Bake at 350, uncovered, for an hour and fifteen minutes.

Ideas for Modifying the recipe:

Sometimes local grocery stores don’t have the best selection, so here’s an easy go-around.  You can use a small can (8 oz.) of crushed pineapple and a regular jar of chutney (no special variety, just run-of-the mill.)  You get the same fruity taste, but without having to get a premium jar of chutney.

Hope you’ll enjoy it! And Happy New Year to everyone (even though we’re getting close to the end of the month! Where does the time fly?) 

Elizabeth’s latest book is Quilt or Innocence and her next book, Knot What it Seams releases February 5. Elizabeth writes the Memphis Barbeque series for Penguin/Berkley (as Riley Adams), the Southern Quilting mysteries for Penguin/NAL, and the Myrtle Clover series for Midnight Ink and independently.  Twitter: @elizabethscraig


  1. Elizabeth, thanks for joining us today!

    What a terrific way to dress up chicken. I'm very big on fruit with meat. I'm definitely trying this!

    I'm looking forward to Knot What It Seams, too!

    ~ Krista

    1. Hi Krista! Thanks so much for having me!

      Fruit and meat is a great combination, isn't it? Lots of different options to try!

      And...thanks so much! I'm excited about the release. :)


  2. Hi, E/Riley. So nice to have you back on the blog!!! Amazing isn't it that casseroles just don't look as good as they taste? They sort of blur the colors; I think that's the problem. I adore chutney (and like to say it, too). Sounds delish!

    Your next title is adorable. The colors on the cover are beautiful.


    Avery / Daryl

    1. Hi Avery! Yes, it's tough to get casseroles to cooperate as models--ha! But I keep turning to them again and again....especially in the winter.

      And thanks! I'm excited about the launch. :)

  3. The book and the recipe sound great. I've got some cranberries for chutney and what a perfect treat for a cold winter day. Thanks!

    1. Hi Carol! Think you'll love the cranberries. It's a great cold-winter-day recipe. :)

  4. WHY LIZ... you old so and so and so and so... how the heck have you been??? Any news on another BBQ mystery coming soon? Any more Elvis in the next one???

    Great to have you back visiting.

    As to the recipe, I am seeing a crock pot full of chicken thighs, peach chutney and a little peach syrup to keep it moist... all served over rice.... HMMMM and I think i have all fo that in my pantry....

    Good luck on the quilt stories (you know, every quilt tells a story). I do have a reputation to uphold, so I doubt if I will admit to reading one publicly, but sure looking forward to spending more time at Aunt Pats

    who used to be Year on the Grill

    1. Dave! Ha! I've been good..writing my little fingers to a nub. Got a new Memphis book coming out in July--might have some Elvis impersonation going on in it!

      Oh, I know you're a secret quilter, Dave. :) But yes, come by and visit Aunt Pat's this summer. Lulu would like to catch up!

  5. Elizabeth, this sounds so simple--perfect for a working day! So glad to have you visiting and best of luck on many sales for the new book! xo Lucy

    1. Thanks, Lucy! Yes, simple is key for me with the kids and the books and the driving around that I do. :) Thanks for coming by and the good wishes!

  6. Welcome, Elizabeth! I love your recipes--and your writing. I'm very happy to have a new helping of both. This is an absolute Keeper recipe for me because Marc and I eat chicken at least twice a week, and I throw together an apple-based chutney at least once a month (a great way to salvage fruit that's over-ripe and would otherwise end up in the bin). I'm also looking forward to KNOT WHAT IT SEAMS! Cheers to you, thanks for sharing today, and (I'm with you) it's not too late to say happy new year!

    ~ Cleo

    1. Hi Cleo! Thanks...and I love yours! Apple chutney sounds fantastic...can't wait to give that a try. I frequently have fruit that's over-ripe that I hate to throw away. Hope you have a wonderful 2013!