Chicken & Tamarind-Date Chutney

with Dukkah-Roasted Vegetables & Almond Rice

40 MIN

4 Servings

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From the Test Kitchen

For a savory-sweet accompaniment to seared chicken, we’re making a tangy chutney using a dynamic blend of tamarind (a pod-like African fruit), ginger, rich demi-glace, and dates. A hearty duo of carrots and broccoli—roasted with an earthy seasoning mix of cumin, za’atar, and more— is tossed with a creamy lemon mayo for incredible depth of flavor.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
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
2 Tbsps Mayonnaise
1 tsp Preserved Lemon Purée
2 Tbsps Chicken Demi-Glace
2 tsps Honey
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
¼ tsp Crushed Red Pepper Flakes
1⅛ cups Brown Rice

step-by-step

instructions

Cook Along

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. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. 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 & dress 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. Carefully transfer to the bowl of lemon mayo; toss to coat. Taste, then season with salt and pepper if desired.

3 Cook & finish the rice:

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the almonds and a drizzle of olive oil; stir to combine.

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.

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 as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tamarind-date mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken. Serve the dressed vegetables on the side. Top the chicken with the finished chutney. Enjoy!