Indian-Style Marinated Chicken

The sweetness in this Indian marinade for chicken comes from peach preserves. Cumin, garam masala, and other ingredients add the spice.

Yield:

4 servings (serving size: 1 chicken breast half, 3/4 cup rice, and 3 tablespoons sauce)

Recipe from

Nutritional Information

Calories 327
Caloriesfromfat 30 %
Fat 11 g
Satfat 2.5 g
Monofat 5.5 g
Polyfat 1.9 g
Protein 27.9 g
Carbohydrate 29.4 g
Fiber 0.6 g
Cholesterol 77 mg
Iron 1.2 mg
Sodium 649 mg
Calcium 22 mg

Ingredients

1/2 cup peach preserves
1/4 cup lemon juice
1 tablespoon olive oil
1/2 teaspoon ground red pepper
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon garam masala
2 canned whole tomatoes, drained
2 garlic cloves
1 (1/2-inch) piece ginger, peeled and chopped
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon salt
Cooking spray
1 cup water
3 cups hot cooked basmati rice

Preparation

Combine first 10 ingredients in a food processor; process until smooth. Combine preserves mixture and chicken in a zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning the bag occasionally.

Preheat grill.

Remove chicken from bag; reserve marinade. Sprinkle chicken evenly with salt; place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until chicken is done.

Combine the reserved sauce and 1 cup water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 8 minutes). Serve sauce over chicken and rice.

Note:

Becky Courchesne,

August 2006