French Toast Wiches With Quick Cook Warm Chutney Recipes
CHICKEN MARSALA MASALA WITH PEACH-WATERMELON RIND CHUTNEY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- 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!
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- Put all of the ingredients for your chutney in a medium pot and bring liquid to a boil. Reduce heat a bit and let the chutney cook down for 10 min. Remove gingerroot before serving.
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