The first night I ran the special, only one sold. Maybe people weren't ready for blue food. I pulled it out again a few weeks later, though, and it sold four. By the end of the summer, word of mouth had spread, and I was getting nightly requests for it. The flavors of the blueberries, ginger, and onions playing off the orange, cumin, and chicken were irresistible.
1 # (2 Boneless Breasts) Chicken
1 Cup Flour
1 t Cumin
2 t Ground Ginger
1 t Thyme
2 T Olive Oil
2 T Butter
Rinse your chicken breasts, and put in the bowl with the chutney, being sure to fully cover the chicken. Cover with plastic wrap, and put in the fridge to marinate for an hour or two.
After an hour or two, combine the flour, cumin, ginger, salt, pepper, and thyme on a plate with a fork. Take the chicken out of the chutney, wiping off any of the extraneous blueberries and onions with your fingers. Reserve the chutney.
Dredge the chicken through the flour mixture and set aside. Put 2 T olive oil and 2 T butter in a sauté pan and bring to a medium high heat. Place your chicken in the pan and sauté for approximately 8 minutes. Flip the breasts and cook for another 6 minutes.
Get a match ready. Pour the remaining ½ cup of brandy (or cognac) into the pan, and light the match, holding near the alcohol. Shake the pan rapidly as the fire burns off, and add your chutney into the pan. Reduce the heat to medium, and continue to cook for 5 minutes.
Lay the chicken breast on your plate, spooning some of the excess chutney from the pan over it. Garnish with excess orange rind.
Serve with Rosemary Rice and carrots.