Roasted chicken breast and yellow peach chutney
Ingredients
Instructions
- 900 g chicken breast
- 2 spring onions
- 3 tablespoons oil
- 1 clove of garlic
- 1 teaspoon grated ginger
- 2 tablespoons of honey
- Salt and pepper from the mill
For the peach chutney :
- 5 yellow peaches from our Regions
- The juice of a lemon
- 1 clove of garlic
- 5 cl of water (or cider)
- 1 small onion
- 1 tablespoon mustard seeds
- 4 tablespoons of honey
- 2 tablespoons olive oil
- 4 pickles
- 1 teaspoon grated ginger
- Salt and pepper from the mill
- A few sprigs of rosemary
- Wash and dry the peaches, cut them into small pieces.
- Chop the garlic and the onion.
- Cut the pickles into small dice.
- Heat the oil in a saucepan, brown the garlic and onion, add the peaches and sear for 5 minutes, stirring.
- For the water (or cider).
- Add ginger, mustard seeds, lemon juice, honey, pickles, salt and pepper.
- Stir and cook covered over low heat for 25 minutes. Stir occasionally.
During this time :
- Cut the chicken into equal sized pieces.
- Slice the onion and chop the garlic.
- Heat the oil in a pan and brown the onion, ginger and garlic, add the chicken and rosemary. Let cook for 5 minutes, stirring often.
- Add the honey, mix and brown all sides of the chicken.
- Divide the chicken into deep plates, place a nice tablespoon of warm chutney on the plates and enjoy the chicken with white basmati rice.
- Enjoy the chutney on toast to accompany the roast chicken.
Roasted chicken breast and yellow peach chutney
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Roasted chicken breast and yellow peach chutney Recipe – Roasted chicken breast and yellow peach chutney Recipes
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