Recipe of Quick Chicken in Marmalade “Chutney”

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken in marmalade “chutney”. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. I used Mango Chutney instead of Orange Marmalade for this and it was fantistic! 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.

Chicken in Marmalade “Chutney” is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Chicken in Marmalade “Chutney” is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular 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 can achieve that.

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. Prepare 2 tsp balsamic vinegar
5. Prepare to taste salt & pepper
6. Take as needed oil

Mango Chutney Chicken Wings Casserole with Turmeric Rice It's Food o'Clock. Photo: David Loftus. by Meera Sodha. Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family's kitchen table at dinner time. I make it regularly and always keep a jar of it in the fridge.

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.

Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family's kitchen table at dinner time. I make it regularly and always keep a jar of it in the fridge. Mango Chutney is an Indian condiment. It's so easy to make and pairs well with curries, chicken, pork, steak or lamb. Made with ripe mangoes and spices.

So that is going to wrap this up for this exceptional food chicken in marmalade “chutney” recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!