Chicken Marsala Masala with Peach-Watermelon Rind Chutney

• 4 cups chicken stock, divided
• 3 tablespoons butter, divided
• 1 bay leaf, fresh or dried
• 1 1/2 cups long grain rice
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
• Salt and freshly ground black pepper
• 1 red onion, quartered lengthwise then thinly sliced
• 4 cloves garlic, grated or thinly sliced
• 3 portobello mushrooms, thinly sliced
• 8 ounces shiitake mushrooms, stems removed and thinly sliced
• 2 tablespoons curry powder, a couple of palmfuls
• 2 teaspoons garam masala, 2/3 palmful
• 1/4 to 1/3 cup Marsala wine, eyeball it
• 2 peaches, chopped
• 1 inch fresh ginger root, grated
• 2 tablespoons cider vinegar
• 2 tablespoons light or dark brown sugar
• 1/2 cup pickled watermelon rind, chopped
• 1/2 cup chopped macadamia nuts, toasted
• A handful fresh flat parsley or cilantro, chopped
• 4 scallions, whites and greens, finely chopped

1. Bring 2 cups of chicken stock, 1 cup water, 2 tablespoons butter and bay leaf to a boil in a medium pot with tight fitting lid.
2. Add rice, stir and cover, reduce heat and cook 18 minutes.
3. Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat.
4. Add the chicken, season with salt and pepper and brown 6 to 7 minutes then remove to a plate and add remaining EVOO, turn heat back a bit.
5. When the oil ripples, add red onions, garlic and mushrooms.
6. Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala.
7. Add the chicken back to the pan.
8. Deglaze the skillet with Marsala then add 2 cups chicken stock, reduce heat and simmer a few minutes for flavors to combine.
9. Melt 1 tablespoon butter in a small pot over medium high heat.
10. Add the peaches to the pan and season with ginger, salt and pepper.
11. Cook peaches 3-4 minutes, add the vinegar and sugar and glaze the fruit then stir in the nuts, watermelon rind, cilantro and scallions and turn off heat.
12. Fluff rice with fork.
13. Serve chicken on a bed of rice with chutney on top to garnish.
14. YUM-O!

chicken stock, butter, bay leaf, long grain rice, extravirgin olive oil, chicken breast cutlets, salt, red onion, garlic, portobello mushrooms, shiitake mushrooms, curry powder, garam masala, marsala wine, peaches, ginger root, cider vinegar, light, watermelon rind, nuts, parsley, scallions

Taken from www.foodnetwork.com/recipes/rachael-ray/chicken-marsala-masala-with-peach-watermelon-rind-chutney-recipe.html (may not work)