Chicken in Marmalade “Chutney”. 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! In the courtyard, a cumquat and miniature lime tree in pots are bearing heavily.
Ingredients of Chicken in Marmalade “Chutney”
- It’s 2 of chicken breasts, washed and patted dry, cut into strips (fajitas).
- Prepare 3 tbsp of marmalade (we used a homemade grape marmalade, but pretty much any kind will work).
- You need 1 tsp of Korean red chili paste (Gochujang).
- It’s 2 tsp of balsamic vinegar.
- You need to taste of salt & pepper.
- You need as needed of oil.
This one comes with a delightful orange marmalade chutney and chenna. I love marmalade and the chutney and the cake. I love big chunks in marmalade but my wife hates it. Like them in mango chutney to but don`t eat Christmas cake.
Chicken in Marmalade “Chutney” instructions
- 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..
The chutney is all important in this dish. 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. 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.