Chicken Breast with Apple Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 9,755 cal. | (465 %) | ||
| Protein | 232 g | (237 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 376 g | (251 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 47.1 mg | (393 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 46,175 mg | (1,154 %) | ||
| Calcium | 2,787 mg | (279 %) | ||
| Magnesium | 9,088 mg | (3,029 %) | ||
| Iron | 274 mg | (1,827 %) | ||
| Iodine | 455 μg | (228 %) | ||
| Zinc | 92.6 mg | (1,158 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 373 g |
Ingredients
- 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 tsp Panch Phoron (Indian 5-spice mix)
- 5 grams fresh ginger
- 1 Red chili pepper
- salt
- For the chicken breast
- 4 Chicken breasts (each 200 grams)
- salt
- peppers
- 1 Tbsp vegetable oil
- 30 grams butter
- 150 milliliters chicken stock
Preparation steps
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.
