Name: Roasted Shallot and Mint Chutney for Oven-Roasted Chicken Thighs
Total time: 30 min
Ingredients: 3 shallots, sliced thin; 4 tablespoons vegetable oil; 1 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 1 jalapeño pepper, stemmed, seeded, and chopped; 1 tablespoon lime juice; 1/2 teaspoon sugar; 1/4 teaspoon salt

Why This Recipe Works

Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with shallots gave our Roasted Shallot and Mint Chutney recipe a mellow oniony flavor, and mint and cilantro offered freshness.

Before You Begin

This recipe must be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).

Instructions

While oven preheats in step 1 of Oven-Roasted Chicken Thighs recipe (related), toss shallots and 1 tablespoon oil in bowl. Cover bowl and microwave until shallots have softened, 2 to 5 minutes, stirring once halfway through. Place shallots in center of 12-inch square of aluminum foil. Cover with second 12-inch square of foil; fold edges together to create packet about 7 inches square. Roast packet as directed in Oven-Roasted Chicken Thighs recipe.

While chicken is resting, process shallots, mint, cilantro, jalapeño, lime juice, sugar, and salt in food processor until finely chopped, about 5 seconds. With food processor running, slowly add remaining 3 tablespoons oil in steady stream until smooth, scraping down bowl as necessary.