INGREDIENTS:
4 cups Seedless Red Grapes, cut in half
1/4 cup Red Wine Vinegar
3 tbs Sugar
2 tbs Balsamic Vinegar
1/2 cup Walnuts, chopped and toasted
3 tbs Italian Parsley, chopped
8 each Chicken Legs and Thighs, attached
INSTRUCTIONS:
To make the chutney, heat a large skillet over medium heat. Add the halved grapes and cook until warmed through, stirring occasionally, about 2 minutes. Add the wine vinegar, sugar and balsamic vinegar and continue to cook, stirring, until the mixture reduces slightly, about 10 minutes.
Add the nuts and parsley. Increase the heat to high and boil until the juices in the pan thicken to a syrup. This should take about 1 minute.
Season the chutney with salt and pepper. Transfer to a bowl and set aside.
For the chicken, prepare a barbeque and when the coals are covered in white ash, spread them out in an even layer. Season the chicken legs with salt and pepper. When you can hold your hand over the coals to the count of four, place the chicken skin side down on the grill. Cook, turning occasionally, until the chicken is done, about 10-15 minutes.
Remove from the grill and keep warm. Serve with the chutney.
Hellum's Kitchen 