Spiced Chicken with Pear/Cherry Chutney

You would think that with everything basically closed during COVID-19 Stay-At Home orders, we would have more time to make dinner. That is NOT the case. Basically the kiddos are climbing the walls and take more of our energy than ever… so I am continually looking for recipes that don’t require a lot of babysitting to get done on a weeknight. I am still going to work and DH is trying to watch the kids and work at home all day, so dinner has to be done when I get home and it has to be fast before we have a ‘hangry’ toddler on our hands. This recipe for chicken LV ate and asked for more (what?!). But, I will be honesty, she wouldn’t touch the chutney – but I think if she would have tasted it, she would have liked it.

Top L: Finished plate, Top R: Browned chicken before cooking; Bottom L: finished chutney, Bottom R: Cooked chicken

Spiced Chicken with Pear/Cherry Chutney [adapted from America’s Test Kitchen Multicooker Perfection – 2018]

  • 3 tbsp vegetable oil
  • 1.5 lbs pears, halved, cored, and cut into 1/2 inch pieces
  • 1 shallot
  • 1 tbsp grated fresh ginger (or 1/2 tbsp dried ginger – not ground)
  • salt and pepper
  • 1/2 cup cherry preserves
  • 1/3 cup white wine vinegar
  • 2 tbsp water
  • 2 tsp Chinese 5-spice
  • 1.5 tsp ground cumin
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • pinch nutmeg
  • pinch cinnamon
  • 1 (4-lb) chicken, giblets discarded
  1. Heat oil in multi-cooker. Cook pears until browned and softened – 8 to 10 mins. Add shallot, ginger, and 1/4 tsp salt. Stir in cherry preserves, vinegar, water. Cook until thick – 6 to 8 mins. Transfer chutney to bowl and let sit. Wipe out multi-cooker pot.
  2. Combine 1 tbsp. oil, 2 tsp salt, 5-spice, cumin, 1 tsp pepper, garlic, cayenne, nutmeg, cinnamon in small bowl. Pat chicken dry with paper towels. Using fingers, get the spices under all the skin covering breast and thighs. Rub the rest over and under skin.
  3. Turn multi-cooker on highest sauté setting, heat remaining 1 tbsp. oil x 5 mins. Place chicken, breast side down in cooker and brown 6-8 mins. Using tongs flip chicken and cook until well browned on second side, 6-8 minutes.
  4. Pressure cook on high for 27 minutes. When done, quick release. (Or, you could slow cook instead for 4 hours on high – but who has time for that?)
  5. Transfer chicken to carving board, tent with foil and let rest 5-10 mins before carving. Discard skin if desired.
  6. Serve with chutney (pairs well with rice made with chicken stock).

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