Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken in marmalade “chutney”. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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. In a medium bowl, combine chutney and dry soup mix.
Chicken in Marmalade “Chutney” is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Chicken in Marmalade “Chutney” is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken in marmalade “chutney” using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken in Marmalade “Chutney”:
- Prepare 2 chicken breasts, washed and patted dry, cut into strips (fajitas)
- Take 3 tbsp marmalade (we used a homemade grape marmalade, but pretty much any kind will work)
- Get 1 tsp Korean red chili paste (Gochujang)
- Get 2 tsp balsamic vinegar
- Prepare to taste salt & pepper
- Prepare as needed oil
Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pair this sweet and slightly hot Peach Chutney with grilled chicken or pork, or curry dishes. Pair this sweet and slightly hot condiment with grilled chicken or pork, or curry dishes. It can also perk up a turkey or ham sandwich.
Instructions to make Chicken in Marmalade “Chutney”:
- 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.
- 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).
- 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!
- 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.
Store in the refrigerator for up to one week. This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. While the ham cooks, make the chutney: Combine the peaches, onion, garlic, jalapeño, juice, and vinegar in a saucepan over medium heat. Bring to a boil, then turn the heat down just enough to maintain a bare simmer. Slice the ham and serve with the chutney.
So that is going to wrap it up with this special food chicken in marmalade “chutney” recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
