Directions:
- Preheat oven to 450°F Arrange chicken in a large baking dish, bone side up. Scatter eggplant around chicken and sprinkle with salt.
- In a small bowl, place chutney, honey and cumin. Stir, then spread mixture over chicken.
- Bake, uncovered, in center of oven until chicken becomes golden and feels springy when pressed, about 30-35 minutes. Baste chicken every 10 minutes with juices that collect in pan and stir eggplant.
- Serve with juices spooned overtop, the a squeeze of lime juice and a dab of yogurt or sour cream with chopped fresh coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.28 Kcal (361 kJ) | ||
| Calories from fat | 1.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 656.4mg | 27% | |
| Potassium | 400.07mg | 9% | |
| Total Carbs | 21.03g | 7% | |
| Sugars | 16.93g | 68% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 57.57 Kcal (241 kJ) | ||
| Calories from fat | 1.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 438.01mg | 27% | |
| Potassium | 266.96mg | 9% | |
| Total Carbs | 14.03g | 7% | |
| Sugars | 11.3g | 68% | |
| Dietary Fiber | 2.74g | 16% | |
| Protein | 1.06g | 3% | |
| Vitamin C | 4.8mg | 12% | |
| Iron | 0.3mg | 3% | |
| Calcium | 20mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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