Resep: Enak Chicken in Marmalade “Chutney”

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. Presenting, Chef Kunal Kapur's brilliant twist to the classic Italian specialty.

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. 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”

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

Any onion chutney is fine but our family favourite is Mrs Ball's onion chutney from South Africa. Chicken salad with an Indian-inspired twist of mango chutney and curry powder is quick and easy to prepare. An instant-read thermometer inserted into the center should read at. This is a perfect chutney for all garlic lovers.

Chicken in Marmalade “Chutney” step by step

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..

It goes real well with idli and dosa. I peel the garlic and small onions / Indian shallots at night itself and store in the refrigerator so making. Jam, jelly, preserves, marmalade, compote, and chutney all involve some combination of fruit, sugar, and heat, and they rely on pectin — a natural fiber found most plants that helps cooked fruit firm up — for texture. (Not all fruits contain the same amount of pectin, so powdered pectin is sometimes added. I used chicken breast fillets for this & a mumbai chutney picked up at a produce market. Season chicken pieces with salt and pepper to taste.