Chicken In Marmalade “Chutney” Recipe by Felix Cortes
Chicken in Marmalade “Chutney” Cooking Instructions 30 minutes max 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. 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. 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). 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! 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Egg Spaghetti Stir Fry Grilled Cheese Sandwich Cajun Alfredo Bake Pistachio Cheesecake Bulalo Special Chicken and Egg Spaghetti Stir Fry Grilled Cheese Sandwich Cajun Alfredo Bake Pistachio Cheesecake Bulalo Special Chocolate Modak oreo plus Hide and seek Pumpkin style stuffed buns Chicken tikki kebab Chicken Pulao & Namkeen Mutton Champs Square Parantha Spiced chips wit peppered gizzard 😋 Kaju mushroom masala Beef Achari Qeema with square Parantha Restaurant Style Veg Dum Biryani Cajun Alfredo Bake Chocolate Modak oreo plus Hide and seek Pumpkin style stuffed buns Chicken tikki kebab Chicken Pulao & Namkeen Mutton Champs Square Parantha Spiced chips wit peppered gizzard 😋 Kaju mushroom masala Beef Achari Qeema with square Parantha Restaurant Style Veg Dum Biryani Cajun Alfredo Bake