The sweetness in this Indian marinade for chicken comes from peach preserves. Cumin, garam masala, and other ingredients add the spice.
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
1 cup water
3 cups hot cooked basmati rice
How to Make It
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.
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.