Roasted Shallot and Mint Chutney for Oven-Roasted Chicken Thighs
ByPublished on September 20, 2011
Time
30 minutes
Yield
Serves 4 (Makes about 1/2 cup)
Ingredients
3 shallots, sliced thin4 tablespoons vegetable oil1 cup fresh mint leaves½ cup fresh cilantro leaves1 jalapeño pepper, stemmed, seeded, and chopped1 tablespoon lime juice½ teaspoon sugar¼ teaspoon salt
Before You Begin
This recipe must be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).
Instructions
- While oven preheats in step 1 of Oven-Roasted Chicken Thighs recipe (related), toss shallots and 1 tablespoon oil in bowl. Cover bowl and microwave until shallots have softened, 2 to 5 minutes, stirring once halfway through. Place shallots in center of 12-inch square of aluminum foil. Cover with second 12-inch square of foil; fold edges together to create packet about 7 inches square. Roast packet as directed in Oven-Roasted Chicken Thighs recipe.
- While chicken is resting, process shallots, mint, cilantro, jalapeño, lime juice, sugar, and salt in food processor until finely chopped, about 5 seconds. With food processor running, slowly add remaining 3 tablespoons oil in steady stream until smooth, scraping down bowl as necessary.
Time
30 minutesYield
Serves 4 (Makes about 1/2 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with shallots gave our Roasted Shallot and Mint Chutney recipe a mellow oniony flavor, and mint and cilantro offered freshness.
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