Ingredients

• 5 cups water
• 4 cups chopped Roma tomatoes
• 1/2 cup red wine vinegar
• 1/2 cup sugar
• 2 teaspoons grated fresh ginger
• 1 teaspoon cayenne pepper
• Salt
• 2 tablespoons finely chopped onion
• 1 tablespoon olive oil
• 1 cup basmati rice
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1 1/2 cups chicken broth
• Salt
• 1/3 cup chopped onion
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, cut into strips
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 cups chicken broth
• 1 zucchini, cut into julienne strips
• 1 leek, cut into julienne strips
• Salt and pepper
• 1 teaspoon black caraway seeds, for garnish

Browse by ingredient

Instructions

1. For the chutney, place all ingredients in a saucepan and bring to a boil for about 10 minutes. Then reduce heat and simmer until the water has completely evaporated and the sauce has thickened into a jam-like consistency. Reserve.
2. For the rice, saute the onion in olive oil for about 5 minutes. Add the rice, pepper, and turmeric and stir to combine. Add the broth and salt, and bring to a boil for 2 minutes. Reduce heat to low, cover tightly, and cook for 20 to 25 minutes, or until rice is al dente.
3. For the chicken, saute the onion in olive oil until translucent. Add chicken strips and saute until almost golden on all sides. Add ginger, cinnamon, and broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the zucchini and leeks and cook for 5 minutes. Remove from heat and season, to taste, with salt and pepper.
4. Serve the chicken and vegetables over the rice. Top with a dollop of chutney and garnish with black caraway seeds.