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Chicken Marsala masala with peach-watermelon rind chutney

  • 4servings
  • 40minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1L chicken stock, divided in two parts

  2. 45g butter, divided in three parts

  3. 1 bay leaf, fresh or dried

  4. 350g long grain rice

  5. 4 tbsp. extra-virgin olive oil, divided

  6. 675g chicken breast cutlets, thinly sliced into 1/2;-cm strips

  7. Salt and freshly ground black pepper

  8. 1 red onion, quartered lengthwise then thinly sliced

  9. 4 cloves garlic, grated or thinly sliced

  10. 3 portobello mushrooms, thinly sliced

  11. 225g shiitake mushrooms, stems removed and thinly sliced

  12. 2 tbsp. curry powder, a couple of palmfuls

  13. 2 tsp. garam masala,

  14. 85ml Marsala wine, eyeball it

  15. 2 peaches, chopped

  16. 2 1/2cm fresh ginger root, grated

  17. 2 tbsp. cider vinegar

  18. 2 tbsp. light or dark brown sugar

  19. 100g pickled watermelon rind, chopped

  20. 85g chopped macadamia nuts, toasted

  21. A handful fresh flat parsley or coriander, chopped

  22. 4 spring onions, whites and greens, finely chopped

Instructions Jump to Ingredients ↑

  1. Chicken Marsala masala with peach-watermelon rind chutney 1) Bring 500mlof chicken stock, 250ml water, 30g butter and bay leaf to a boil in a medium pot with tight fitting lid. Add rice, stir and cover, reduce heat and cook 18 minutes.

  2. Heat 2 tablespoons olive oil, 2 turns of the pan, in a large skillet over medium-high to high heat. Add the chicken, season with salt and pepper and brown 6 to 7 minutes then remove to a plate and add remaining olive oil, turn heat back a bit. When the oil ripples, add red onions, garlic and mushrooms. Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala.

  3. Add the chicken back to the pan. Deglaze the skillet with Marsala then add 500ml chicken stock, reduce heat and simmer a few minutes for flavours to combine.

  4. Melt 15g butter in a small pot over medium high heat. Add the peaches to the pan and season with ginger, salt and pepper. Cook peaches 3-4 minutes, add the vinegar and sugar and glaze the fruit then stir in the nuts, watermelon rind, coriander and spring onions and turn off heat.

  5. Fluff rice with fork. Serve chicken on a bed of rice with chutney on top to garnish. YUM-O!

  6. TIDBIT Garam Masala is widely available in large supermarkets in the spice section. If your store does not carry it, raid your own spice cabinet to make your own. Mix together a combo of however many of these spices you have on hand: cinnamon, cloves, mace, cardamom, black pepper, cumin, coriander, fennel, nutmeg, chilli powder.

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