Chicken Marsala Masala With Peach-Watermelon Rind Chutney
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cups
Chicken Stock (divided)3 tbsps
Butter (divided)1.5 cups
Long Grain Rice4 tbsps
Extra-Virgin Olive Oil (divided)1
Salt4 cloves
Garlic (grated or thinly sliced)2 tsps
Garam Masala (2/3 palmful)2 tbsps
Cider Vinegar2 tbsps
LightDirections:
1
Bring 2 cups of chicken stock, 1 cup water, 2 tablespoons butter and bay leaf to a boil in a medium pot with tight fitting lid
2
Add rice, stir and cover, reduce heat and cook 18 minutes
3
Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat
4
Add the chicken, season with salt and pepper and brown 6 to 7 minutes then remove to a plate and add remaining EVOO, turn heat back a bit
5
When the oil ripples, add red onions, garlic and mushrooms
6
Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala
7
Add the chicken back to the pan
8
Deglaze the skillet with Marsala then add 2 cups chicken stock, reduce heat and simmer a few minutes for flavors to combine
9
Melt 1 tablespoon butter in a small pot over medium high heat
10
Add the peaches to the pan and season with ginger, salt and pepper
11
Cook peaches 3-4 minutes, add the vinegar and sugar and glaze the fruit then stir in the nuts, watermelon rind, cilantro and scallions and turn off heat
12
Fluff rice with fork
13
Serve chicken on a bed of rice with chutney on top to garnish
14
YUM-O!