Chicken Marsala

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Chicken Marsala
Servings
Ingredients
  • 2 medium onions finely chopped
  • 2-4 clove garlic finely chopped
  • 1 in (2.5 cm) piece of ginger finely chopped
  • 2 tbsp water
  • 2 tsp ground cumin
  • 2 tsp ground coriander seeds
  • 2 tsp salt
  • 1 tsp cayenne pepper (to taste)
  • 1/2 tsp ground turmeric
  • 4 tbsp vegetable or peanut oil
  • 2 in (5 cm) piece of cinnamon stick
  • 2-3 pounds skinless, boneless free range chicken breasts timmed of fat and quartered
  • juice of 1 lemon
  • 1 cup chicken broth or water
  • 6 whole black peppercorns
  • fresh cilantro (coriander leaves) for garnish
Servings
Ingredients
  • 2 medium onions finely chopped
  • 2-4 clove garlic finely chopped
  • 1 in (2.5 cm) piece of ginger finely chopped
  • 2 tbsp water
  • 2 tsp ground cumin
  • 2 tsp ground coriander seeds
  • 2 tsp salt
  • 1 tsp cayenne pepper (to taste)
  • 1/2 tsp ground turmeric
  • 4 tbsp vegetable or peanut oil
  • 2 in (5 cm) piece of cinnamon stick
  • 2-3 pounds skinless, boneless free range chicken breasts timmed of fat and quartered
  • juice of 1 lemon
  • 1 cup chicken broth or water
  • 6 whole black peppercorns
  • fresh cilantro (coriander leaves) for garnish
Instructions
  1. Combine all the ingredients for the marsala in an electric blender and process until a moist paste is formed.
  2. Heat the oil in a large skillet over moderate heat and add the marsala and cinnamon stick.
  3. Cook, stirring frequently, for 6 to 8 minutes.
  4. Add the chicken pieces and stir until they are coated.
  5. Add the lemon juice, chicken broth, and peppercorns and bring to a boil.
  6. Reduce the heat and simmer covered for 15 minutes.
  7. Remove the lid and let the sauce reduce for about 5 minutes.
  8. Remove and discard the cinnamon stick before serving. Serve with rice, garnished with chopped cilantro.
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