Chicken Garam Masala Marsala
From linda2230 15 years ago
- 60 minutes to make
- Serves 6
I made this dish without a recipe so it is my version of what I call Chicken Garam Masala/Marsala. My family and I really enjoyed it. I served it over couscous.
Ingredients
- extra virgin olive oil shopping list
- 1 1/2 lbps boneless, skinless chicken thighs shopping list
- 2 tblsps garam masala shopping list
- 1 tsp cumin shopping list
- 1/2 tsp cayenne shopping list
- 1 large onion chopped shopping list
- 1 lg or 2 medium carrots diced shopping list
- 1 lr or 2 medium garlic cloves minced shopping list
- 3 tblsps tomato paste shopping list
- 3/4 cup marsala wine shopping list
- 5 sun-dried figs chopped (I used Made in Nature Calimyrna Figs) shopping list
- 1 cup chicken stock shopping list
- 3 tblsps chopped flat-leaf parsley shopping list
- 3 tblsps chopped basil shopping list
- salt and pepper to taste shopping list
- Labne yogurt (Kefit cheese) as a condiment shopping list
How to make it
- Cut the chicken thighs into bite-size pieces then season with salt and pepper.
- Next, to a large heavy bottom stew pot, add enough olive oil to coat the bottom of the pot.
- Add the Garam Masala, cumin and cayenne pepper. Sautee for a couple of minutes so that the spices will come to full flavor.
- Now add the chicken pieces and cook until the chicken is no longer pink, about 10 minutes.
- Now add the choppd onions, diced carrots and cook for about 10 minutes, then add the garlic and cook for another 5 minutes.
- Now it is time to add the tomatoe paste to the chicken and vegetable mixture, mixing thoroughly and cooking for about 5 minutes, stirring constantly so it does not burn but carmelizes the seasonings and tomatoe paste.
- Next add the Marsala wine to the pot to deglaze all of that scrumptous carmelized seasoning and chicken bits that should have accumulated on the bottom of the pot. Stir well until all of the carmelization is gone from the bottom of the pot, then add the chicken stock. Next add the sun-dried chopped figs.
- At this point you can cover the stew and let it simmer on a low to medium heat for about 45 minutes until it reaches a stew-like consistency.
- Just before serving, add the parsley and basil to the stew for a last minute freshness.
- Labne Yogurt (Kefir Cheese) is a great condiment to have available to add to the dish once served. I added it to my serving.
- I served this over couscous. I prepared it according to the package directions using chicken stock for a more dept of flavor. Once the couscous was done, I added the following:
- 1/4 cup toasted pine nuts
- 1/2 cup dried cranberries
- 1/2 cup chives
- salt and pepper to taste.
- I am not use to writing my recipes down in detail because I just make notes when I create my own recipes, so if you need more information or if something is not clear, please feel free to send me an email.
The Rating
Reviewed by 8 people-
Hi Judy, this is a great recipe... I don't know how I missed it before. I love it. You did a good job writing it too Hon..;-)~ Somehow it got by me... I hope you are planing on posting more... 5 forks for you because I know what a great cook you ar...more
jimrug1
in Peoria loved it
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I just figured out way I missed it. I forgot to subscribe to you.... ;-)
jimrug1
in Peoria loved it
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Sounds wonderful. Must try.
pleclare
in Framingham loved it
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