1 8 oz jar prepared chutney
freshly ground black pepper
-- to taste
1/2 cup orange marmalade
1 tablespoon cornstarch
3 tablespoon fresh lemon juice
1 chicken -- (3 1/2 to 4 pounds),
- cut in 8 pieces
1 teaspoon salt
1 teaspoon curry powder
fresh herb sprigs -- optional
1/2 teaspoon ground cumin
Instructions:
Start fire in grill, placing rack 4 inches above the coals (see note).
Combine chutney, marmalade, lemon juice, salt, curry powder, cumin
and pepper in a 1-quart saucepan. Bring to a boil over medium- high
heat. Meanwhile, stir cornstarch into 2 tablespoons water until smooth;
add to boiling chutney mixture; boil for 1 minute, stirring. Remove
from heat and set aside until fire is ready. Place chicken pieces
on hot grill rack, skin side down; cook, covered with grill cover,
for 15 minutes. Turn pieces over; cook for another 10 minutes. Brush
chutney mixture liberally over chicken; cook, covered, for 5 minutes
longer until the chicken is golden brown, well glazed and cooked through.
Garnish with herb sprigs, if desired, and serve with grilled onions
and a cucumber salad. NOTE: Chicken many be baked in oven. Prepare
the chutney mixture as directed. Heat oven to 450F. Arrange chicken
pieces, skin side down, in a baking or roasting pan; bake for 15 minutes.
Turn pieces over; bake for 15 minutes. Brush with chutney mixture
and bake for an additional 5 minutes longer until cooked through.
