2
After an hour, the peppers will be wrinkled and slumped over.", "Allow the peppers to cool for at least 30 mins. (Before this, they will be too hot to handle.) Cut a slit in the peppers and discard the stalk, seeds and any juice. Peel off the skin (it should come off easily). (You can cut the peppers in strips and stop here, using the peppers as directed in the head notes.)", "To continue, finely chop the peppers (or pulverize in a food processor based on your preference). I like it chopped so the chutney has texture.", "Peel and finely chop the onion. Heat olive oil in a pan on medium heat. Add the onions, bay leaf, and rosemary and season lightly with salt and pepper. Cook over low heat until the onions are soft and sticky, about 25 mins. Stir occasionally and make sure the onions don't burn.", "Add the roasted red peppers, balsamic vinegar, brown sugar, cinnamon, mace and paprika and mix well. Cook until the liquid evaporates and you're left with a sweet and spicy chutney. Check and adjust the seasoning. Store the chutney in the fridge and use as desired.", "Mix together the yogurt, olive oil, rosemary, coriander and cumin. Season the chicken with salt and pepper and marinate in the above mixture, refrigerated for an hour.", "Make the red pepper chutney as directed in the recipe above.", "Add goat cheese to the chutney in the pan and mix well over medium heat.", "Add the chicken pieces coated with marinade. Discard any extra marinade. Mix well.", "Cover the pan and cook the chicken over medium-low heat for about 20-25 minutes.", "Uncover the pan and continue cooking over medium heat until the chicken is cooked through, the excess liquid evaporates and the sauce thickens and coats the chicken. Check and adjust seasoning and discard the bay leaf. Serve with good, crusty bread or grilled flatbread and a green salad."]
