| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 10g | 2g | 15g |
| sugars | fibre | protein | salt |
| 12g | 2g | 32g | 1g |
When I first came across this recipe for Grilled Chicken with Kutjura Sauce, I knew it was something special. The combination of juicy grilled chicken with a unique, tangy Kutjura sauce made from sun-dried bush tomatoes is not just a culinary delight but also a true representation of the kind of wholesome, hearty dishes I love bringing to the table. Growing up in Nebraska, we always sought comfort in dishes that were rich in flavor but also simple to prepare, and this recipe ticks all the boxes.
Farm-to-Table Freshness
One of the things I adore most about this recipe is how it encapsulates the essence of farm-to-table freshness. The use of Kutjura, or sun-dried bush tomatoes, brings in a delightful burst of natural sweetness and tartness, which beautifully complements the savory chicken breast. It’s a testament to how even the simplest ingredients, when thoughtfully combined, can create a dish that feels both decadent and wholesome.
Health Benefits Galore
Aside from its deliciousness, this recipe is also quite nutritious. Chicken breasts are an excellent source of lean protein, which aids in muscle repair and growth. The addition of olive oil, honey, and fresh cilantro not only enhances the flavors but also brings a host of health benefits. Olive oil is rich in healthy fats and antioxidants, while honey provides a natural source of energy and has antibacterial properties. Cilantro, on the other hand, is known for its detoxifying qualities and ability to aid digestion.
Pairs Well With… Everything!
This Grilled Chicken with Kutjura Sauce can be quite the versatile centerpiece for your meal. It pairs wonderfully with a light side salad, some grilled vegetables, or even a wholesome grain like quinoa or farro. Its flavor profile is somewhat reminiscent of dishes like Chicken Tikka or a tangy Barbecue Chicken but with a unique twist, thanks to the Kutjura sauce. Whether you’re serving this up for a casual family dinner or a special gathering with friends, it’s a dish that’s sure to impress.
If you’re curious about other ways to make the most of bush tomatoes, you might want to check this guide or delve into Indigenous foods to better understand their rich history and culinary uses.
With its enticing flavors and nutritious ingredients, this Grilled Chicken with Kutjura Sauce is a heartland delight that beautifully bridges the gap between comfort food and gourmet cuisine. Give it a try, and I promise it’ll become a staple in your kitchen just as it has in mine.
What You’ll Need
- 6 boneless, skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Kutjura (sun-dried bush tomatoes)
- 1/2 cup water
- 1/4 cup finely chopped red onion
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Method
Step One
Preheat your grill to medium-high heat.
Step Two
Brush the chicken breasts with olive oil and season them with salt and black pepper on both sides.
Step Three
Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for a few minutes.
Step Four
While the chicken is grilling, prepare the Kutjura sauce. In a small pot, combine the Kutjura (sun-dried bush tomatoes) and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the Kutjura are plump and tender.
Step Five
Add the finely chopped red onion, honey, balsamic vinegar, minced garlic, smoked paprika, ground cumin, ground coriander, and cayenne pepper (if using) to the pot with the rehydrated Kutjura. Cook over low heat, stirring occasionally, for about 5 minutes or until the sauce thickens slightly.
Step Six
Use a blender or food processor to blend the sauce until it’s smooth. If the sauce is too thick, you can add a bit more water to reach your desired consistency.
Step Seven
Serve the grilled chicken breasts hot, topped with the Kutjura sauce. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
