Chicken Pinchos with Tomato-Saffron Jam


1-1/2 lb boneless skinless chicken breast
1 tablespoon canola oil
Caraway Yogurt (see recipe below)
Tomato-Saffron Jam (see recipe below)
Cilantro Leaves
Caraway Yogurt
8 ounces yogurt
3 tablespoons lemon juice
1/4 teaspoon cayenne pepper
2 tablespoons ground caraway
1 1/2 teaspoons Kosher salt

Tomato-Saffron Jam

2 shallots (sliced)
1 pinch saffron
1-1/2 tablespoons honey
1 tablespoon red wine vinegar
1 14 oz. can whole tomatoes
2 tablespoons olive oil
1 bunch chopped cilantro
2 teaspoons salt
freshly ground black pepper


Slice chicken in to five-inch strips and season chicken with salt and pepper to taste. Over medium heat, add the oil to a large sauté pan. Sauté the chicken until done. Plate with Tomato-Saffron Jam and Caraway Yogurt (See directions below). Garnish with Cilantro leaves.

Caraway Yogurt:

Whisk all of the ingredients together, until combined.

Tomato Saffron Jam:

Over medium heat, cook the shallots in the oil and saffron until soft but not brown. Add the honey and cook until it bubbles vigorously, add the vinegar and reduce. Add the tomatoes, salt and pepper and simmer until very thick, stirring constantly. When reduced, allow to cool and mix in the cilantro.

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