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

Chicken & Tamarind-Date Chutney

with Dukkah-Roasted Vegetables & Almond Rice

40 MIN
4 Servings
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From the Test Kitchen

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. A hearty duo of roasted carrots and broccoli—tossed with a creamy lemon mayo—adds even more savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Chicken & Tamarind-Date Chutney with Dukkah-Roasted Vegetables & Almond Rice
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 2 tsps Tamarind Paste
  • 2 oz Dried Medjool Dates
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Piece Ginger
  • 2 Tbsps Mayonnaise
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Chicken Demi-Glace
  • 1 Tbsp Honey
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
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; 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 the ginger and finely chop to get 1 tablespoon (you may have extra). 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 & dress the vegetables
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.

Cook & finish the rice
3 Cook & finish 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the almonds and a drizzle of olive oil; stir to combine.

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 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 and finished chutney. Serve the dressed vegetables on the side. Enjoy! 

Tips from Home Chefs

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; 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 the ginger and finely chop to get 1 tablespoon (you may have extra). 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.

Roast & dress the vegetables
Cook & finish the rice
3 Cook & finish 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 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.

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 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 and finished chutney. Serve the dressed vegetables on the side. Enjoy! 

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