Chicken Marsala Masala with Peach-Watermelon Rind Chutney ...

Get this all-star, easy-to-follow Chicken Marsala Masala with Peach-Watermelon Rind Chutney recipe from Rachael Ray

Directions 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...

  • Yield: 4 to 6 servings
  • Cooking time: 0 Hour 40 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 4 cups chicken stock, divided
  • 3 tablespoons butter, divided
  • 1 bay leaf, fresh or dried
  • 1 1/2 cups long grain rice
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
  • Salt and freshly ground black pepper
  • 1 red onion, quartered lengthwise then thinly sliced
  • 4 cloves garlic, grated or thinly sliced
  • 3 portobello mushrooms, thinly sliced
  • 8 ounces shiitake mushrooms, stems removed and thinly sliced
  • 2 tablespoons curry powder, a couple of palmfuls
  • 2 teaspoons garam masala, 2/3 palmful
  • 1/4 to 1/3 cup Marsala wine, eyeball it
  • 2 peaches, chopped
  • 1 inch fresh ginger root, grated
  • 2 tablespoons cider vinegar
  • 2 tablespoons light or dark brown sugar
  • 1/2 cup pickled watermelon rind, chopped
  • 1/2 cup chopped macadamia nuts, toasted
  • A handful fresh flat parsley or cilantro, chopped
  • 4 scallions, whites and greens, finely chopped

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