Instructions: Heres a really tasty recipe I made tonight. If you make the chutney in advance, this is very easy and quick. I made the chutney last week and I think it probably improves with age.

Fruit by Rolce Redard Payne and Dorrit Speyer Senior.

In a saucepan heat the oil and saute the garlic, shallot, and ginger over low
heat for about 3 minutes, or until shallot is soft and translucent but not brown. Add the remaining ingredients, cover the pan, and cook over medium to
low heat for 10 minutes. Check and stir frequently to avoid sticking and burning. Remove from heat and use at once or place in a jar and refrigerate.

May be kept in refrigerator for up to 2 weeks.

Preheat the oven to 400 F.

Spray a large ovenproof dish with cooking spray. Place the chicken in one layer and spread chutney over the meat. Bake for 40 minutes, basting twice during the cooking.

[I didnt do the next part and it still was great.]

Pour off juice into a small saucepan and reduce over high heat for about 5 minutes. Stir to prevent sticking. Remove chicken from oven and pour sauce over and serve.

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