Chicken & Tamarind-Date Chutney with Dukkah-Roasted Vegetables & Almond Rice

Chicken & Tamarind-Date Chutney

with Dukkah-Roasted Vegetables & Almond Rice

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving

For savory-sweet accompaniment to simply seared chicken, we’re making a tangy chutney using a dynamic blend of tamarind (a pod-like African fruit) ginger, rich demi-glace, and more.

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ingredients
Chicken & Tamarind-Date Chutney with Dukkah-Roasted Vegetables & Almond Rice
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Jasmine Rice
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 2 tsps Tamarind Paste
  • 2 oz Dried Medjool Dates
  • 2 Tbsps Sliced Roasted Almonds
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Honey
  • 2 Tbsps Mayonnaise
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Chicken Demi-Glace
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
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step-by-step
instructions
Prepare the ingredients & start the chutney:
1 Prepare the ingredients & start the chutney:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and finely chop the ginger. Pit and roughly chop the dates. In a large bowl, combine the lemon purée and mayonnaise; season with salt and pepper. In a separate bowl, whisk together the tamarind paste, demi-glace, honey (kneading the packet before opening), and 3 tablespoons of warm water. Season with salt and pepper; stir in the chopped dates.

Roast the vegetables:
2 Roast the vegetables:

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the dukkah to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of lemon mayo; toss to coat. Taste, then season with salt and pepper if desired.

Cook the rice:
3 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the almonds and a drizzle of olive oil

Cook the chicken:
4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 165°F.

 Finish the chutney & serve your dish:
5 Finish the chutney & serve your dish:

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger and season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tamarind mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked chicken. Serve the roasted vegetables on the side. Top the chicken with the finished sauce. Enjoy! 

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Prepare the ingredients & start the chutney:
1 Prepare the ingredients & start the chutney:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel and finely chop the ginger. Pit and roughly chop the dates. In a large bowl, combine the lemon purée and mayonnaise; season with salt and pepper. In a separate bowl, whisk together the tamarind paste, demi-glace, honey (kneading the packet before opening), and 3 tablespoons of warm water. Season with salt and pepper; stir in the chopped dates.

2 Roast the vegetables:

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the dukkah to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of lemon mayo; toss to coat. Taste, then season with salt and pepper if desired.

Roast the vegetables:
Cook the rice:
3 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the almonds and a drizzle of olive oil

4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 165°F.

Cook the chicken:
 Finish the chutney & serve your dish:
5 Finish the chutney & serve your dish:

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger and season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tamarind mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked chicken. Serve the roasted vegetables on the side. Top the chicken with the finished sauce. Enjoy!