Baked Sesame Seed Chicken with Rhubarb Chutney
Ingredients
- also
- Rhubarb (for garnish)
- For the chutney
- 1 red onion
- 600 grams Rhubarb
- 1 Tbsp vegetable oil
- 75 grams sugar
- 1 organic lemon (zest and juice)
- 1 cloves
- 1 tsp mustard powder
- 1 tsp freshly grated ginger
- cayenne pepper
- salt
- For the chicken breasts
- 4 Chicken breasts (about 140 grams)
- freshly ground peppers
- 2 Tbsps vegetable oil
- 8 Tbsps white Sesame seeds
- 4 Tbsps black Sesame seeds
Preparation steps
To make chutney: Halve onion and slice. Rinse, trim and slice rhubarb crosswise. Heat oil in a pan over high heat. Add onion and sugar and cook, stirring constantly, until sugar has dissolved and begins to caramelize.
Add rhubarb, lemon zest and juice, clove, mustard powder, ginger and cayenne pepper. Season with salt. Cook, stirring, about 5 minutes. Remove from heat and let cool. Season again before serving.
Preheat the oven to 220°C (approximately 425°F). Rinse chicken breasts, pat dry and season with salt and pepper. Brush chicken with oil. Mix together white and black sesame seeds. Press chicken breasts in sesame seeds until coated on all sides.
Place chicken on a baking sheet lined with parchment paper. Bake 15-20 minutes. Slice chicken and serve with the rhubarb chutney. Garnish with additional rhubarb.
