Chicken Breast with Apple Chutney
- For the apple chutney
- 750 grams Apple
- 250 grams onions
- 150 grams golden raisin
- 200 grams Rock sugar (fine brown candy)
- 180 liters apple cider vinegar
- 1 teaspoon Panch Phoron (Indian 5-spice mix)
- 5 grams fresh ginger
- 1 Red chile pepper
For the apple chutney, peel apples, quarter, remove seeds and cut it into 1 cm (approximately 1/2 inch) pieces. Peel onion and chop finely. Place apples and onion in a saucepan, add golden raisins, rock sugar, apple cider vinegar and panch phoron. Peel ginger and finely chop. Rinse chile pepper, remove stalks, then cut crosswise into thin slices, taking care to remove seeds. Add ginger and chile pepper to the saucepan, simmer for about 45 minutes and season with salt. Stir often until apples are soft. Let cool.
For the chicken, season chicken with salt and pepper. Heat oil and butter in a pan. First place chicken skin-side down in the pan, reduce heat and fry for 12-15 minutes, turning often. Remove chicken from the pan, add broth, let boil down briefly and season to taste.
Place chicken on plates and cover with the apple chutney.
Serve with crusty white bread if desired.