Indian-Style Marinated Chicken

Ingredients

• 1/2 cup peach preserves
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon garam masala
• 2 canned whole tomatoes, drained
• 2 garlic cloves
• 1 (1/2-inch) piece ginger, peeled and chopped
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 teaspoon salt
• Cooking spray
• 1 cup water
• 3 cups hot cooked basmati rice

Preparation

1. Combine first 10 ingredients in a food processor; process until smooth. Combine preserves mixture and chicken in a zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning the bag occasionally.
2. Preheat grill.
3. Remove chicken from bag; reserve marinade. Sprinkle chicken evenly with salt; place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until chicken is done.
4. Combine the reserved sauce and 1 cup water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 8 minutes). Serve sauce over chicken and rice.