Recipe: Delicious Chicken in Marmalade “Chutney”

Chicken in Marmalade “Chutney”. When marmalades are being manufactured, no additional pectin is required—the pectin content of citrus peels is high enough to work effectively. While its slight bitter edge makes for a great addition to sweet buttered toast, it's even better in savory applications. There are few things that make a good.

Chicken in Marmalade “Chutney” In the courtyard, a cumquat and miniature lime tree in pots are bearing heavily. Some of those recipes he repeats often including odd flavoured chicken, with star anise and Szechwan pepper eaten cold and served on a bed of Chinese cabbage and sweet. Chicken tandoori is simply chicken marinated in yogurt, citrus, and spices, then grilled or broiled. You can cook Chicken in Marmalade “Chutney” using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken in Marmalade “Chutney”

  1. Prepare 2 of chicken breasts, washed and patted dry, cut into strips (fajitas).
  2. You need 3 tbsp of marmalade (we used a homemade grape marmalade, but pretty much any kind will work).
  3. It's 1 tsp of Korean red chili paste (Gochujang).
  4. You need 2 tsp of balsamic vinegar.
  5. Prepare to taste of salt & pepper.
  6. You need as needed of oil.

Serve with mango chutney and lime wedges. Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. You can also use chutney thinned with water, to glaze chicken or duck.

Chicken in Marmalade “Chutney” instructions

  1. In a medium bowl, combine marmalade, red chili paste, vinegar, salt and pepper and whisk until you have a nice "chutney" style marinade. Place the chicken strips in it and let it rest in the refrigerator for 15 minutes..
  2. Heat up some oil in a pan over medium heat. Add chicken and the "chutney", cook covered for three minutes. Then remove the cover and keep cooking until done (some five more minutes for a total of eight)..
  3. Serve with your choice of side. We had some nice cous cous with pistacchio, so we used that. But rice works perfectly with this as well!.
  4. TIP: I would recommend using homemade marmalade for this, as it is usually runnier, but if you use storebought, water it down with 1-2 tsp water to make the marinade..

Serve with cheese, like brie or cream cheese. I love marmalade and the chutney and the cake. I love big chunks in marmalade but my wife hates it. Like them in mango chutney to but don`t eat Christmas cake. The chutney is all important in this dish.

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