Chicken Marsala Masala with Peach-Watermelon Rind C

Name: Chicken Marsala Masala with Peach-Watermelon Rind Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Add rice, stir and cover, reduce heat and cook 18 minutes.
3
Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat.
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.
5
When the oil ripples, add red onions, garlic and mushrooms.
6
Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala.
7
Add the chicken back to the pan.
8
Deglaze the skillet with Marsala then add 2 cups chicken stock, reduce heat and simmer a few minutes for flavors to combine.
9
Melt 1 tablespoon butter in a small pot over medium high heat.
10
Add the peaches to the pan and season with ginger, salt and pepper.
11
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.
12
Fluff rice with fork.
13
Serve chicken on a bed of rice with chutney on top to garnish.
14
YUM-O!

1228

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 cups chicken stock, divided, 3 tablespoons butter, divided, 1 bay leaf, fresh or dried, 1 1/2 cups long grain rice, and more.

Yes, Chicken Marsala Masala with Peach-Watermelon Rind Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala Masala with Peach-Watermelon Rind Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions