Recipe of Award-winning Chicken in Marmalade “Chutney”

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The ingredients needed to make Chicken in Marmalade “Chutney”:

1. Make ready 2 chicken breasts, washed and patted dry, cut into strips (fajitas)
2. Prepare 3 tbsp marmalade (we used a homemade grape marmalade, but pretty much any kind will work)
3. Get 1 tsp Korean red chili paste (Gochujang)
4. Get 2 tsp balsamic vinegar
5. Prepare to taste salt & pepper
6. Prepare as needed oil

Use the jam as a glaze for pork or chicken; it can easily be added to BBQ sauce.. . . Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes.

Instructions to make Chicken in Marmalade “Chutney”:

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.

This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its. The chutney is all important in this dish. Any onion chutney is fine but our family favourite is Mrs Ball's onion chutney from South Africa.

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