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

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken in marmalade “chutney”. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken in Marmalade “Chutney” is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chicken in Marmalade “Chutney” is something which I’ve loved my entire life.

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.

To begin with this recipe, we have to first prepare a few ingredients. 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. Take 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. Make ready 2 tsp balsamic vinegar
  5. Make ready to taste salt & pepper
  6. Make ready as needed oil

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. 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.

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.

In a medium bowl, combine chutney and dry soup mix. Season chicken pieces with salt and pepper to taste. While chicken is roasting, mix lemon jam and chili flakes in a small bowl. To make the chutney, add the oil to a heavy-based pan and set over a medium heat. Serve with Honey Marmalade dipping sauce.

So that is going to wrap this up with this special food chicken in marmalade “chutney” recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!