Chicken with Rhubarb Chutney

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Chicken with Rhubarb Chutney
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the chutney
1 kilogram Rhubarb
2 Apple
1 Mango
1 tablespoon lemon juice
5 shallots
1 ripe, green chile pepper
125 milliliters White vinegar
150 grams cane sugar
Curry powder
For the almond rice
200 grams Long grain rice
2 tablespoons butter
3 tablespoons slivered almonds
For the chicken
4 Chicken breasts
salt
freshly ground peppers
1 tablespoon clarified butter
How healthy are the main ingredients?
RhubarbLong grain riceAppleMangoshallotChicken breast

Preparation steps

1.

For the chutney, trim rhubarb, rinse, peel and cut into 1 cm (approximately 1/2 inch) pieces. Peel apples, quarter, remove cores and dice. Sprinkle with lemon juice.

2.

Peel mango, remove pit and cut into small pieces. Peel shallots and cut into small cubes. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop.

3.

Add vinegar and sugar to a saucepan and heat until sugar is dissolved. Add fruit, shallots and chile pepper. Boil and let simmer until thick, stirring occasionally, for about 20 minutes. Season to taste with salt, pepper and curry. Cool.

4.

For the rice, boil twice the amount of water as rice. Lightly salt, add rice and cover. Let rice swell for 20-30 minutes.

5.

For the chicken, season chicken with salt and pepper. Brown in hot butter for 2-3 minutes on each side. Wrap in aluminum foil and bake in a preheated oven at 120°C (approximately 250°F) for 20 minutes.

6.

Toast almonds in butter until golden brown. Mix with rice and season with salt and pepper.

7.

Cut chicken breasts into slices and serve with rhubarb chutney and almond rice.