Roasted Chicken with Pineapple-Chutney Sauce

Exported from MasterCook

Roasted Chicken with Pineapple-Chutney Sauce

Recipe By : Cooking Light-5/98
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Ethnic
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup peeled fresh lemon grass -- diagonally sliced
6 cloves garlic -- chopped
1 (4") piece peeled fresh ginger -- thinly sliced
1 (5lb) roasting chicken
Cooking spray
1 1/2 cups water
1 teaspoon olive oil
3/4 cup diced Vidalia onions or other sweet onion
1 tablespoon curry powder
1 tablespoon peeled lemon grass -- thinly sliced
1 tablespoon grated peeled fresh ginger
2 cloves garlic -- minced
3/4 cup low-salt chicken broth
1/4 cup thawed pineapple-orange juice concentrate -- undiluted
1 (8oz) pkg plain low-fat yogurt
1 tablespoon fish sauce
1/4 teaspoon coconut extract

Preheat oven to 350 degrees.

Combine first 3 ingredients. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.

Spoon lemon grass mixture into cavity. Lift wing tips up and over back; tuck under chicken.

Place chicken, breast side down, on a rack coated with cooking spray.

Pour water into a shallow roasting pan; place rack in pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Bake for 1 hr. and 55 min. or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 min. Discard skin.

Heat oil in a saucepan over med. heat. Add onion and curry; saute 5 min. Stir in thinly sliced lemon grass, grated ginger, and 2 cloves of garlic; saute 3 min.

Stir in broth and concentrate; bring to a boil. Reduce heat; simmer 3 min. Strain mixture through a sieve, reserving sauce. Discard solids.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2" thickness. Cover with additional paper towels; let stand 5 min. Scrape into a bowl using rubber spatula.

Gradually add hot pineapple sauce to yogurt mixture, stirring constantly with a whisk. Cover and keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings from end of step 2 into bag; let stand 10 min. (fat will rise to top).

Seal bag; carefully snip off one bottom corner of bag. Drain drippings into yogurt mixture, stopping before fat layer reaches opening; discard fat. Stir well.

Serve chicken with pineapple-curry sauce.

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