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Chicken Marsala Masala with Peach-Watermelon Rind Chutney (Rachael Ray) Recipe

Chicken Marsala Masala with Peach-Watermelon Rind Chutney (Rachael Ray) Recipe

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Chicken Marsala Masala with Peach-Watermelon Rind Chutney (Rachael Ray)

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Ingredients:

Serving

4 cups chicken stock, divided
3 tbsp butter, divided
1 bay leaf, fresh or dried
1 1/2 cups long grain rice
4 tbsp extra-virgin olive oil, divided
1 1/2 lb chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
salt and freshly ground black pepper
1 red onion , quartered lengthwise then thinly sliced
4 cloves garlic, grated or thinly sliced
3 portobello mushrooms, thinly sliced
8 oz shiitake mushrooms, stems removed and thinly sliced
2 tbsp curry powder , a couple of palmfuls
2 tsp garam masala , 2/3 palmful
1/4 to 1/3 cup marsala wine , eyeball it
2 peaches, chopped
1 inch fresh ginger root, grated
2 tbsp cider vinegar
2 tbsp light or dark brown sugar
1/2 cup pickled watermelon rind, chopped
1/2 cup chopped macadamia nuts, toasted
a handful fresh flat parsley or cilantro, chopped
4 scallions, whites and greens, finely chopped

Directions:

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. Add rice, stir and cover, reduce heat and cook 18 minutes.
Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat. 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. When the oil ripples, add red onions, garlic and mushrooms. Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala. Add the chicken back to the pan. Deglaze the skillet with Marsala then add 2 cups chicken stock, reduce heat and simmer a few minutes for flavors to combine.
Melt 1 tablespoon butter in a small pot over medium high heat. Add the peaches to the pan and season with ginger, salt and pepper. 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.
Fluff rice with fork. Serve chicken on a bed of rice with chutney on top to garnish. YUM-O!
Garam Masala is widely available in large supermarkets in the spice section. If your store does not carry it, raid your own spice cabinet to make your own. Mix together a combo of however many of these spices you have on hand: cinnamon, cloves, mace, cardamom, black pepper, cumin, coriander, fennel, nutmeg, chili powder.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	824.45 Kcal (3452 kJ)
Calories from fat	412.55 Kcal
		% Daily Value*
Total Fat	45.84g	71%
Cholesterol	157.64mg	53%
Sodium	1187.05mg	49%
Potassium	809.26mg	17%
Total Carbs	43.18g	14%
Sugars	21.82g	87%
Dietary Fiber	6.83g	27%
Protein	57.82g	116%
Vitamin C	13.1mg	22%
Vitamin A	0.1mg	4%
Iron	3.6mg	20%
Calcium	107.5mg	11%

Amount Per 100 g
Calories	107.64 Kcal (451 kJ)
Calories from fat	53.86 Kcal
		% Daily Value*
Total Fat	5.98g	71%
Cholesterol	20.58mg	53%
Sodium	154.99mg	49%
Potassium	105.66mg	17%
Total Carbs	5.64g	14%
Sugars	2.85g	87%
Dietary Fiber	0.89g	27%
Protein	7.55g	116%
Vitamin C	1.7mg	22%
Iron	0.5mg	20%
Calcium	14mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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