Sherry LaPointe's Blueberry Harvest Chicken
​w/Lemon Ginger Chutney

Chicken:

• 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

​​Chutney:

• 1 tbsp MOV Extra Virgin Olive Oil​
• 1 small shallot
• 1 clove garlic, diced
• 2 tbsp fresh ginger, peeled ad diced
• Juice and zest of two lemons
• 1 pint fresh blueberries
• 1/2 cup MOV Lemongrass-Mint White Balsamic
• 3/4 cup Blueberry Infused Maple Syrup
• 2 tsp NHHS Sumac​

​  Directions:

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.
​
Enjoy!!!