Sherry LaPointe's Blueberry Harvest Chicken
w/Lemon Ginger Chutney
- 2 pounds cubed, boneless, skinless chicken
- 2 cloves garlic, chopped
- 2 tbsp fresh lemon juice
- 1/2 cup MOV Extra Virgin Olive Oil
- 1/2 cup MOV Lemongrass-Mint White Balsamic
- 1 tsp freshly ground pepper
- 1 tsp NHHS Sumac
Place all marinade ingredients in a bowl and whisk together.
Pour marinade over the chicken and refrigerate in a covered container for at least 1/2 hour.
In a medium sauce pan, begin making the chutney.
Heat the oil and saute the shallot, garlic and ginger until fragrant.
Add the blueberries, lemon juice & zest, vinegar, maple syrup and sumac. Bring to a boil over medium heat.
Reduce the heat and simmer for 10 minutes stirring occasionally.
While the chutney is simmering, heat a tsp of the olive oil in a large skillet over medium heat.
Saute the marinated chicken pieces for 10-12 minutes until browned.
Serve the chicken with the warm chutney.