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Tomato & chilli jam with lemon chicken
Tomato & chilli jam with lemon chicken
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Create a homemade spicy tomato jam perfect for pairing with juicy chicken.
Ingredients:
  • 4 (about 220g each) single chicken breast fillets
  • 80ml (1/3 cup) extra virgin olive oil
  • 165.00 ml coarsely chopped fresh coriander
  • 1 tsp ground coriander
  • 20.00 ml finely grated lemon rind
  • 125ml (1/2 cup) fresh lemon juice
  • Salt & freshly ground black pepper
  • 305g (1 1/2 cups) wild rice blend
  • 55g (1/3 cup) toasted pine nuts
  • Rocket leaves, to serve
  • 5 small (about 500g) ripe tomatoes, coarsely chopped
  • 3 long fresh red chillies, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 240g (1 1/2 cups, lightly packed) brown sugar
  • 125ml (1/2 cup) white wine vinegar
  • 1 tsp finely grated fresh ginger
  • 42.00 gm soy sauce
  • 1.20 gm sea salt flakes
Instructions:
  • For the tomato & chilli jam, combine tomatoes, chilli, and garlic in a blender. Blend until smooth. Transfer the mixture to a saucepan. Stir in sugar, vinegar, ginger, soy sauce, and season with sea salt. Bring to a boil over high heat, then reduce heat to medium. Cook for 30-35 minutes, stirring occasionally, until thickened. Let it cool for 30 minutes before serving.
  • Place the chicken in a glass or ceramic dish. In a jug, mix together oil, 2 tablespoons of fresh coriander, ground coriander, lemon rind, and half the lemon juice. Pour this flavorful mixture over the chicken, ensuring it's well coated. Cover the dish with plastic wrap and chill in the fridge for 1 hour to enhance the flavors.
  • Preheat the barbecue grill on high heat. Take the chicken out of the marinade and generously season with salt and pepper. Grill for 7 minutes on each side until fully cooked. Place on a plate, drizzle with the reserved lemon juice, cover with foil, and let it rest for 5 minutes before serving.
  • Cook the rice in a saucepan of boiling water according to the package instructions until tender. Drain well and return to the pan. Add pine nuts and the rest of the fresh coriander. Gently mix until combined.
  • Divide the flavorful rice among plates. Place the chicken on top and generously drizzle with zesty tomato & chili jam. Serve with fresh rocket on the side.

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