Ingredients
3/4 cup water3 tablespoons tomato paste2 tablespoons lemon juice3/4 teaspoon salt1 teaspoon chili powder1/2 teaspoon garlic powder1/2 teaspoon ground ginger1/4 teaspoon ground fennel seed1/4 teaspoon ground turmeric1 teaspoon ground coriander, optional3 tablespoons olive oil1 medium onion, chopped1 pound boneless skinless chicken breasts, cut into 1-inch cubes3 cups hot cooked riceMinced fresh parsley, optional
Preparation
In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan.
Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.
