WHAT IS GARAM MARSALA RECIPES

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CHICKEN MARSALA MEATBALLS - SKINNYTASTE



Chicken Marsala Meatballs - Skinnytaste image

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 5

Number Of Ingredients 15

8 ounces sliced cremini mushrooms (divided)
1 pound 93% lean ground chicken
1/3 cup whole wheat seasoned or gluten-free bread crumbs
1/4 cup grated Pecorino cheese
1 large egg (beaten)
3 garlic cloves (minced)
2 tablespoons chopped fresh parsley (plus more for garnish)
1 teaspoon Kosher salt
Freshly ground black pepper
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/4 cup finely chopped shallots
3 ounces sliced shiitake mushrooms
1/3 cup Marsala wine
3/4 cup reduced sodium chicken broth

Steps:

  • Preheat the oven to 400F.
  • Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
  • Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
  • In a small bowl whisk the flour with the Marsala wine and broth.
  • Heat a large skillet on medium heat.
  • Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
  • Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
  • Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
  • Garnish with parsley.

Nutrition Facts : ServingSize 5 meatballs with mushrooms, Calories 248 kcal, CarbohydrateContent 13 g, ProteinContent 21 g, FatContent 4 g, SaturatedFatContent 4 g, CholesterolContent 121 mg, SodiumContent 580 mg, FiberContent 1.5 g, SugarContent 4.5 g

CARROT BIRYANI RECIPE - BBC GOOD FOOD



Carrot biryani recipe - BBC Good Food image

Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Supper, Vegetable

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

2 tbsp olive oil
1 onion , sliced
1 green chilli , chopped (deseeded if you don’t like it very hot)
1 garlic clove , peeled
1 tbsp garam marsala
1 tsp turmeric
3 carrots , grated
2 x 200g pouch brown basmati rice
150g frozen peas
50g roasted cashews
coriander and yogurt, to serve

Steps:

  • Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
  • Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

Nutrition Facts : Calories 358 calories, FatContent 15 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 10 grams protein, SodiumContent 1 milligram of sodium

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