I get so excited to make ethnic foods myself, so it’s lucky for me that our cookbooks offer cuisine from around the world for beginners like me. Today I made the Bombay Chicken on page 128 of Another Taste of Aloha, in the Poultry section, and it was really tasty and quite easy. No more takeout for me!
The overnight marinade plus quick broiling method for this chicken made it a snap for a weeknight dinner, which was great. The broiling, which I first discovered in the Spicy Pork Tenderloins recipe, gives the meat a delicious caramelized crust but keeps it juicy on the inside, just the way I like it. The flavors in the marinade really soaked into the chicken and gave it a depth of flavor I wasn’t expecting for such a simple recipe. This will become a regular in my repertoire, for sure!
A delightful change for chicken.
- 6 chicken breasts, skinned
- 1 cup chunky peanut butter
- 1 cup Dijon mustard
- 2 tablespoons tarragon
- 1 1/2 cups orange marmalade
- 1/4 cup olive oil
- 1 tablespoon curry powder
- 1 lime, sliced
Combine peanut butter, mustard, tarragon, marmalade, olive oil, curry powder and lime. Add chicken, cover and marinate overnight in the refrigerator. Broil 6 inches from heat for 10 to 15 minutes on each side or until the juices run clear when the breast is pierced with a fork.
Serves 4 – 6.
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