Chicken Breast with Apple Chutney

0
Average: 0 (0 votes)
(0 votes)
Chicken Breast with Apple Chutney
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
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
salt
For the chicken breast
4 Chicken breasts (each 200 grams)
salt
peppers
1 tablespoon vegetable oil
30 grams butter
150 milliliters chicken stock
How healthy are the main ingredients?
apple cider vinegarAppleoniongingersaltChicken breast

Preparation steps

1.

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.

2.

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. 

3.

Place chicken on plates and cover with the apple chutney. 

4.

Serve with crusty white bread if desired.