Seared Chicken Thighs with Plum Ginger Chutney Over Parsley Lemon Jasmine Rice

Serves 4


4 small boneless, skinless chicken thighs
2 large firm but ripe red plums unpeeled and cut into small chunks
½ C loosely packed white onion cut into slices
1 T + 1 t fresh grated ginger
¼ C rice wine vinegar
3 ounces fruity white wine
2 heaping T granulated sugar
½ C jasmine rice cooked in 1 C water
3 T fresh chopped Italian flat leaf parsley
2 T fresh squeezed lemon juice
2 T olive oil
2 T salted butter
1 t salt and ½ pepper divided + to taste
More parsley to garnish.


  • Start the rice. When cooked keep lid on until ready to serve. When ready remove lid, add the lemon juice, the parsley and a bit of salt and pepper. Toss and serve.
  • Combine the plum pieces (no need to peel plums!), onion, ginger, vinegar, wine, and sugar. Stir well to combine.
  • Heat a saucepan to hot. Add the olive oil. Place the chicken in the hot oil and season generously with salt and pepper. Sear each side until browned but not cooked all the way through, about 2 minutes each side. Remove and cover with foil. Take pan off the heat and add 2 T butter. Let melt and let the pan heat lower to medium. Don’t put the butter in the searing hot pan or it will burn. Now add the plum chutney mixture and simmer on medium low as you would for jam and let simmer until it changes to a nice pink color and onions are soft. About 8-10 minutes. Add the chicken back in and let it simmer with lid on about 5 minutes until chicken is cooked through.
  • Serve over the jasmine rice, and a thin slice of orange if desired.

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