Chicken Marsala Masala with Peach-Watermelon Rind Chutney

Chicken Marsala Masala with Peach-Watermelon Rind Chutney
You can never have too many Indian recipes, so give Chicken Marsal It is a good option if you're following a gluten free diet. A mixture of butter, shiitake mushrooms, peaches, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lime rind you could follow this main course with the Key Lime Cupcakes as a dessert.

Instructions

1
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.
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Chicken StockChicken Stock
Bay LeavesBay Leaves
ButterButter
WaterWater
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PotPot
2
Add rice, stir and cover, reduce heat and cook 18 minutes.
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RiceRice
3
Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
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Frying PanFrying Pan
4
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.
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Salt And PepperSalt And Pepper
Garam MasalaGaram Masala
Red OnionRed Onion
MushroomsMushrooms
Whole ChickenWhole Chicken
GarlicGarlic
Curry PowderCurry Powder
Extra Virgin Olive OilExtra Virgin Olive Oil
Cooking OilCooking Oil
5
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.
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Chicken StockChicken Stock
Whole ChickenWhole Chicken
MarsalaMarsala
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Frying PanFrying Pan
6
Melt 1 tablespoon butter in a small pot over medium high heat.
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ButterButter
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PotPot
7
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.
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Salt And PepperSalt And Pepper
WatermelonWatermelon
Green OnionsGreen Onions
CilantroCilantro
PeachPeach
VinegarVinegar
GingerGinger
FruitFruit
GlazeGlaze
SugarSugar
NutsNuts
BeefBeef
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Frying PanFrying Pan
8
Fluff rice with fork.
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RiceRice
9
Serve chicken on a bed of rice with chutney on top to garnish. YUM-O!
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Whole ChickenWhole Chicken
ChutneyChutney
RiceRice

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.
Essay Chenin Blanc
Essay Chenin Blanc
The Essay Chenin Blanc is a medium-bodied white blend made from South Africa's white varietal, Chenin Blanc. The Chenin Blanc gives the wines its fruit salad, guava and melon aromas and a refreshing acidity. Some sur lie on the less for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral hints. The wine is perfect on its own as an aperitif on the porch on a hot summer's day. Chenin Blanc pairs well with a wide range of foods, especially sushi, oysters, Asian curries, sweet-and-sour dishes, and summer salads.Blend: 87% Chenin Blanc, 13% Viognier
DifficultyExpert
Ready In1 h, 5 m.
Servings6
Health Score29
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