Grilled Chicken with Grilled Peaches and Red Currant Chutney

Red currants are in the supermarket now. I am lucky to have lots of them in my garden and have been making jams, jellies and a lovely sommer drink. Red currants have a very large portion of pektin and together with sugar they are perfect for jellies. All though they are very sour, they can also be eaten in small amounts and used in desserts, cakes and meat dishes. I like making a chutney with them and serve them with grilled chicken and grilled peaches.

Grilled Chicken with Grilled Peaches and Red Currant Chutney

4 large peaches

1 spring onion, chopped

3 tbsp. brown sugar

3 tbsp. orange juice

1 tbsp. grated orange rind

2 tsp. Pressed fresh ginger

3 tbsp. white wine

1 tsp. curry powder

1 large chicken cut into 6-8 pieces

Chutney

1 cup redcurrants

1 tbsp. sugar

To make peaches, blancher peaches in boiling water 2 minutes. Take the up and remove skin. Cut them in two halves. Set 4 halves aside. Chop the rest of peaches and mix them with spring onion, brown sugar, orange juice, orange rind, ginger, white wine and curry. Place mixture in a little casserole, bring to a boil, turn down for the heat and let simmer for 15 minutes. Be careful that it doesn’t burn.

Heat the grill.

To make chicken, pat dry with a paper towel. Brush chicken with oil grill them over direct heat. Turn them every few minutes, brushing them with oil every time. This will take 10-15 minutes. To make peaches, brush peach halves with a little of the peach mixture and grill them over direct heat 3-4 minutes.   

To make chutney, mash red currants (save a few for garnish) with sugar and serve with grilled chicken and grilled peaches. Garnish with red currants.

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