Apricot, Sage, and Pistachio Chutney

Chicken can get bland and boring very quickly if you're not super creative in the kitchen. Try mixing this lean protein with a fruity and nutty mix like this chutney for an awesome weeknight dinner. 

Recipe from The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes, By James Briscione and Brooke Parkhurst

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2 cups diced dried apricots
2 cups dry white wine
1/4 cup white wine vinegar
3 branches fresh sage
1 tsp fennel seeds, crushed
2 tbsp olive oil
finely grated zest and juice of 1/2 orange
1/4 cup chopped toasted pistachios (or pecans)
1 tbsp minced jalapeño chile
Kosher salt and freshly ground black pepper

1. Combine the apricots, wine, vinegar, sage, and fennel seeds in a small saucepot. Bring to a boil, reduce the heat to a simmer, and cover the pot. Cook for five minutes, until the apricots are plumped, then remove from the heat and let stand for 15 minutes. 


2. With a slotted spoon, transfer the apricots to a bowl. Discard the sage, but save the remaining liquid. 


3. Mix the olive oil, orange zest and juice, pistachios, and jalapeño into the apricots and season to taste with salt and pepper. If the mixture is too dry add some of the reserved liquid. Use immediately or store in the refrigerator in an airtight container for up to two weeks.