Chicken in Marmalade “Chutney”
Chicken in Marmalade “Chutney”

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken in marmalade “chutney”. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

In a medium bowl, combine marmalade, red chili paste, vinegar, salt and pepper and whisk until you have a nice "chutney" style marinade. Chicken salad with an Indian-inspired twist of mango chutney and curry powder is quick and easy to prepare. In a medium bowl, combine marmalade, red chili paste, vinegar, salt and pepper and whisk until you have a nice "chutney" style marinade.

Chicken in Marmalade “Chutney” is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken in Marmalade “Chutney” is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have chicken in marmalade “chutney” using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken in Marmalade “Chutney”:
  1. Make ready 2 chicken breasts, washed and patted dry, cut into strips (fajitas)
  2. Make ready 3 tbsp marmalade (we used a homemade grape marmalade, but pretty much any kind will work)
  3. Prepare 1 tsp Korean red chili paste (Gochujang)
  4. Get 2 tsp balsamic vinegar
  5. Make ready to taste salt & pepper
  6. Make ready as needed oil

Heat up some oil in a pan over medium heat. When marmalades are being manufactured, no additional pectin is required—the pectin content of citrus peels is high enough to work effectively. While chicken is roasting, mix lemon jam and chili flakes in a small bowl. Top chicken with pistachios and mint.

Instructions to make Chicken in Marmalade “Chutney”:
  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.

Here is how you achieve that. Colin McGurran's onion and marmalade chutney recipe, mildly spiced with fennel seeds, makes a fabulous topping for meaty vol-au-vents, but would be equally delicious served up with some cheese and crackers. To make the chutney, add the oil to a heavy-based pan and set over a medium heat. Season the chicken breasts with salt and pepper, and place into a slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl.

So that is going to wrap this up for this exceptional food chicken in marmalade “chutney” recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!