Red Spiced Chicken with Blueberry Cinnamon Chutney

by Chef Timothy Grandinetti, C.E.C.

Blueberry Cinnamon Chutney Ingredients

• 4 cinnamon sticks
• 1 tablespoon allspice
• 1 teaspoon cloves
• 1 teaspoon coriander seeds
• 4 pounds blueberries
• 3 cups St. James Winery Blueberry Wine
• 4 cups sugar
• 2 cups rice wine vinegar
• 6 tablespoons orange zest

Red Spiced Chicken Ingredients

• 4 8-ounce chicken breasts
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley
• Dr. Brownstone’s Cajun Spice Rub

Cajun Spice Rub Ingredients

• 1 tablespoon celery seed
• 2 tablespoons black peppercorns
• 2 tablespoons onion
• 2 tablespoons garlic
• 5 tablespoons smoked paprika
• 5 tablespoons sweet paprika
• 1 tablespoon cayenne
• 2-1/2 tablespoons oregano
• 2-1/2 tablespoons thyme
• 2 tablespoons sage
• 1 tablespoon kosher salt
• 1 tablespoon white pepper

Blueberry Cinnamon Chutney Instructions

1. Combine and wrap in cheesecloth: cinnamon, allspice, cloves, a coriander seeds. Tie with kitchen twine. 
2. Combine remaining ingredients with 1 cup water.
3. Bring to a boil, reduce heat, then stir until mixture is thick and reduced (1 hour).
4. Discard spice bag.

Red Spiced Chicken Instructions

1. Dredge chicken breast with spice rub.
2. Heat oil in cast iron pan, then sauté chicken and garnish with chopped fresh parsley.
3. Serve with Blueberry Cinnamon Chutney.

Cajun Spice Rub Instructions

1. Combine all ingredients, then store remainder in airtight container for future use.