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Ingredients
Chicken Breasts with Peach Salsa, Lentils and Asparagus
- Ingredients
- 4 Chicken breasts
- 1 tsp honey
- 1 tsp Curry powder
- 1 tsp peppers (coarsely ground)
- 1 tsp thyme (dried)
- 3 Peaches
- 1 Red Bell pepper
- 1 chili pepper
- 2 shallots
- sunflower oil
- juice of Limes
- 1 Tbsp brown sugar
- 1 bunch White pepper
- 100 grams brown Lentils
- 150 milliliters Chicken broth
- 2 Tbsps butter
- salt
- freshly ground peppers
- cayenne pepper
Soak lentils overnight.
Rinse the chicken breasts and pat dry. Mix honey with curry powder, juice of half a lime, coarsely ground pepper, thyme and 3 tablespoons of oil. Pour over the chicken breasts and marinate for 3 hours in the refrigerator.
Add lentils to boiling chicken stock, cover and cook until al dente and all liquid has been absorbed, 15-20 minutes, adding some water if needed.
Peel the lower third of the asparagus and blanch in boiling salted water until al dente, 6-8 minutes. Rinse in cold water and drain.
Blanch peaches briefly in boiling water, peel, halve and core. Dice into cubes.
Rinse bell pepper and chile pepper, cut in half, trim and finely chop.
Peel shallots and finely chop. Fry bell pepper, chile pepper and shallots in 2 tablespoons hot oil. Deglaze with chicken stock and add peach cubes, remaining lime juice and brown sugar. Simmer 3-4 minutes. Season with salt and cayenne pepper.
Grill chicken breasts on a preheated grill for 3-4 minutes on each side. Drizzle asparagus with a little oil, season with salt and briefly cook on the grill.
Sauté lentils in butter and season with salt and cayenne pepper. Spread on warmed plates. Then place the chicken breasts on the lentils and top with peach salsa. Place asparagus on the plates and serve.