Chicken Breast with Fruity Chutney

Ingredients

• 750 g apples
• 250 g onions
• 150 g sultanas
• 200 g crumbed candy (fine brown candied sugar)
• 180 l apple cider vinegar
• 1 tsp Panch Phoron (Indian 5-spice blend)
• 5 g fresh ginger
• 1 red chili pepper
• Salt
• 4 chicken breast fillets (about 200 g each)
• Pepper
• 1 tbsp Vegetable oil
• 30 g Butter
• 150 ml poultry stock

Instructions

1. 1.

   For the chutney, peel and quarter the apples, remove the core, and cut into about 1 cm pieces. Peel and finely dice the onion. Add both to a pot with sultanas, crumbed candy, vinegar, and Panch Phoron. Peel and finely dice the ginger. Remove the stem from the chili pepper, slice thinly crosswise, removing seeds. Add everything to the pot, lightly salt, and simmer over gentle heat for about 45 minutes, stirring occasionally until apples are soft. Let cool.

2. 2.

   Season the chicken fillets with salt and pepper. Heat oil and butter in a pan. Place the fillets skin-side down first, cook on reduced heat for about 12-15 minutes, turning often. Remove fillets, pour in stock, reduce briefly, taste, and adjust seasoning if needed.

3. 3.

   Arrange the fillets with chutney, sauce, and tomato on plates.

4. 4.

   Serve with crispy white bread.