Chicken in Marmalade “Chutney”
Whenever I'm at a loss for ideas, I turn to Cookpad for inspiration, and it usually comes to the rescue! As it did last night.
See, last night I had some nice chicken, some cous cous... and a pretty empty fridge and pantry (since today is grocery shopping day)! So, how to serve it?
Here on Cookpad, I came across Passi Vikshali's mango chutney recipe (https://cookpad.wasmer.app/us/recipes/13258685-raw-mango-chutney) and it gave me an idea. I had no mango and only some of the ingredients in her list, but no matter... It was the spark that ignited this unusual marmalade "chutney" made with balsamic vinegar and Korean red chili paste.
For an experiment, it was quite successful! It was gone in minutes.
Chicken in Marmalade “Chutney”
Whenever I'm at a loss for ideas, I turn to Cookpad for inspiration, and it usually comes to the rescue! As it did last night.
See, last night I had some nice chicken, some cous cous... and a pretty empty fridge and pantry (since today is grocery shopping day)! So, how to serve it?
Here on Cookpad, I came across Passi Vikshali's mango chutney recipe (https://cookpad.wasmer.app/us/recipes/13258685-raw-mango-chutney) and it gave me an idea. I had no mango and only some of the ingredients in her list, but no matter... It was the spark that ignited this unusual marmalade "chutney" made with balsamic vinegar and Korean red chili paste.
For an experiment, it was quite successful! It was gone in minutes.
Cooking Instructions
- 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.
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