Chicken Tagine with Tomato Chutney

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Tomato Chutney:

5 cups water

4 cups chopped Roma tomatoes

1/2 cup red wine vinegar

1/2 cup sugar

2 teaspoons grated fresh ginger

1 teaspoon cayenne pepper

Salt

Basmati Rice:

2 tablespoons finely chopped onion

1 tablespoon olive oil

1 cup basmati rice

1/4 teaspoon black pepper

1/4 teaspoon turmeric

1 1/2 cups chicken broth

Salt

Chicken Tagine:

1/3 cup chopped onion

1 tablespoon olive oil

2 boneless skinless chicken breasts, cut into strips

1 teaspoon ground ginger

1 teaspoon ground cinnamon

2 cups chicken broth

1 zucchini, cut into julienne strips

1 leek, cut into julienne strips

Salt and pepper

1 teaspoon black caraway seeds, for garnish