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Ingredients
Sesame Chicken with Rhubarb Chutney
- Rhubarb chutney
- 2 Red onions
- 2 Tbsps sunflower oil
- 250 grams (approximately 9 ounces) sugar
- 1 kilogram (approximately 2 pounds) Rhubarb
- 1 lemon (Grated zest and juice)
- 4 cloves
- mustard powder (each 2 tsp)
- ground ginger (each 2 tsp)
- 2 pinches cayenne pepper
- 1 ½ tsps salt
- For the chicken breasts
- 4 Chicken breasts
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
- 8 Tbsps light Sesame seeds
- 4 Tbsps black Sesame seeds
For the rhubarb chutney: Peel the onion, quartered lengthwise and cut crosswise into strips. Rinse, peel and slice the rhubarb.
Heat the oil in a skillet, add the onion and sugar and cook over high heat stirring until the sugar has dissolved. Add the rhubarb, lemon juice and zest, cloves, mustard, ginger, cayenne and salt and cook stirring until the rhubarb is soft and the chutney is lightly thickened.
For the chicken breasts: Preheat the oven to 220°C (approximately 430°F). Line a baking sheet with parchment paper. Brush the chicken with oil, season with salt and pepper and sprinkle with a mixture of light and black sesame seeds. Place on the baking sheet and bake without turning the chicken over until crisp and cooked through, 10-12 minutes. Serve with rhubarb chutney.
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 62 g | (248 %) | ||
| Roughage | 13.6 g | (45 %) |