Chicken Tagine with Tomato Chutney Recipe

Name: Chicken Tagine with Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the chutney, place all ingredients in a saucepan and bring to a boil for about 10 minutes.
2
Then reduce heat and simmer until the water has completely evaporated and the sauce has thickened into a jam-like consistency.
3
Reserve.
4
For the rice, saute the onion in olive oil for about 5 minutes.
5
Add the rice, pepper, and turmeric and stir to combine.
6
Add the broth and salt, and bring to a boil for 2 minutes.
7
Reduce heat to low, cover tightly, and cook for 20 to 25 minutes, or until rice is al dente.
8
For the chicken, saute the onion in olive oil until translucent.
9
Add chicken strips and saute until almost golden on all sides.
10
Add ginger, cinnamon, and broth and bring to a boil.
11
Reduce heat and simmer for 15 minutes.
12
Add the zucchini and leeks and cook for 5 minutes.
13
Remove from heat and season, to taste, with salt and pepper.
14
Serve the chicken and vegetables over the rice.
15
Top with a dollop of chutney and garnish with black caraway seeds.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 5 cups water, 4 cups chopped Roma tomatoes, 1/2 cup red wine vinegar, 1/2 cup sugar, and more.

Yes, Chicken Tagine with Tomato Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tagine with Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions