Tomato & chilli jam with lemon chicken | Recipe Cart | Recipe Cart

Ingredients

• 4 (about 220g each) single chicken breast fillets
• 80ml (1/3 cup) extra virgin olive oil
• 2/3 cup coarsely chopped fresh coriander
• 1 tsp ground coriander
• 1 tbsp 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
• 2 tbsp soy sauce
• 1/2 tsp sea salt flakes