Categories: Meals

Ingredients

• 3/4 cup water
• 3 tbsp tomato paste
• 2 tbsp lemon juice
• 3/4 tsp salt
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 tsp ground fennel seed
• 1/4 tsp ground turmeric
• 1 tsp ground coriander
• 3 tbsp olive oil
• 1 medium onion, chopped
• 1 lb. chicken breasts, cut into 1-inch cubes
• 3 cups hot cooked rice
• Minced fresh parsley

Directions

1. In a bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric, and coriander until smooth.

2. In a skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Add water mixture.

3. Bring to a boil. Reduce the heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. Top with parsley.

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