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1
Rinse and pat dry chicken.
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2
Sprinkle with salt and fresh ground pepper.
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3
In a large deep sided frying pan, melt the butter with the olive oil over medium high heat until butter stops frothing.
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4
Brown the chicken on both sides, making sure not to crowd the chicken--do two batches if need be.
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5
As chicken is well browned (does not need to be cooked through, just well browned), remove from frying pan to a plate.
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6
When all the chicken is browned, pour off most of the accumulated fat, leaving 2-3 tablespoons in the pan.
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7
Over low heat, pour the chutney into the pan, allowing it to liquify and begin to bubble.
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8
Add the thyme and cayenne, and stir.
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9
Add the chicken and any accumulated juices back to the pan, turning to coat with sauce.
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10
Cover, and cook on simmer for 1/2 hour.
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11
Uncover, and cook on simmer for another 15 minutes, to allow the sauce to thicken a bit.
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12
Serve with coconut rice:
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13
1 cup jasmine or basmati rice
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14
1 cup coconut milk
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15
1 cup water
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16
1/2 teaspoon salt.
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17
Bring rice, salt and coconut milk/water mix to boil, stir, cover, and lower heat to low for 10 minutes.
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18
Remove from heat, and let sit, covered for 30 minutes.
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19
Before serving, sprinkle rice with cashews and chopped parsley.
