Chicken Marsala Masala With Peach-Watermelon Rind Chutney Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup chopped macadamia nuts, toasted

2 teaspoons garam masala, 2/3 palmful

4 cloves garlic, grated or thinly sliced

1/4 to 1/3 cup Marsala wine, eyeball it

2 tablespoons curry powder, a couple of palmfuls

2 tablespoons cider vinegar

1 bay leaf, fresh or dried

4 cups chicken stock, divided

1 red onion, quartered lengthwise then thinly sliced

1 inch fresh ginger root, grated

3 tablespoons butter, divided

4 tablespoons extra-virgin olive oil, divided

3 portobello mushrooms, thinly sliced

2 tablespoons light or dark brown sugar

1/2 cup pickled watermelon rind, chopped

8 ounces shiitake mushrooms, stems removed and thinly sliced

4 scallions, whites and greens, finely chopped

A handful fresh flat parsley or cilantro, chopped

Salt and freshly ground black pepper

2 peaches, chopped

1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips

1 1/2 cups long grain rice

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