{"id":16879,"date":"2010-12-19T17:47:28","date_gmt":"2010-12-19T22:47:28","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16879"},"modified":"2010-12-19T17:47:28","modified_gmt":"2010-12-19T22:47:28","slug":"roasted-chicken-with-fruit-chutney%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e3%83%81%e3%82%ad%e3%83%b3%e3%81%ae%e3%83%95%e3%83%ab%e3%83%bc%e3%83%84%e3%83%81%e3%83%a3%e3%83%84%e3%83%8d%e6%b7%bb%e3%81%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16879&lang=en","title":{"rendered":"Roasted Chicken with Fruit Chutney
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Roasted Chicken with Chutney<\/strong>
\nDinner December 17, 2010<\/em><\/p>\n

I had always wanted to try the roasted chicken at Costco. They look and smell so good. So this weekend I finally decided to try it. I was not disappointed. The meat was tender and juicy, and I loved the distinct roasted flavor. And it’s only $4.99!! I served it with homemade fruit chutney. I used various dry fruits (I used cherry, cranberry, apple, and apricot) to make this chutney. Cook the dry fruits with cranberry\/pomegranate juice, water, and spices (cinnamon, cardamom, cloves, allspice, black pepper, ginger, salt) until the liquid is almost all absorbed. Add chopped walnut. Chutney should be served at room temperature; it may seem too sweet when it’s warm. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Roasted Chicken with Chutney Dinner December 17, 2010 I had always wanted to try the roasted chicken at Costco. They look and smell so good. So this weekend I finally decided to try it. I was not disappointed. The meat was tender and juicy, and I loved the distinct roasted flavor. And it’s only $4.99!! […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-16879","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16879"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16879\/revisions"}],"predecessor-version":[{"id":16905,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16879\/revisions\/16905"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}