← All recipes

🍽️ Chicken with Rhubarb

829 kcal · 30 min · 4 servings

Ingredients

• 1 kg rhubarb
• 2 apples
• 1 mango
• 1 tbsp lemon juice
• 5 shallots
• 1 fresh small green chili pepper
• 125 ml white wine vinegar
• 150 g cane sugar
• curry powder
• 200 g long-grain rice
• 2 tbsp butter
• 3 tbsp sliced almonds
• 4 chicken breast fillets
• salt
• pepper (from the mill)
• 1 tbsp ghee

Instructions

1. 1. Wash the rhubarb thoroughly.
2. 2. Peel off the tough outer skin of the rhubarb.
3. 3. Cut the rhubarb into pieces approximately 1 centimeter in size.
4. 4. Peel the apples.
5. 5. Cut the apples into quarters.
6. 6. Remove the core from the apple quarters.
7. 7. Dice the apples finely.
8. 8. Drizzle the apple cubes with lemon juice.
9. 9. Peel the mango.
10. 10. Slice the mango flesh off the pit.
11. 11. Cut the mango slices into small pieces.
12. 12. Peel the shallots.
13. 13. Dice the shallots finely.
14. 14. Wash the chili pepper.
15. 15. Slit the chili pepper lengthwise.
16. 16. Remove the seeds from the chili pepper.
17. 17. Dice the chili pepper finely.
18. 18. Add vinegar and sugar to a pot.
19. 19. Heat the mixture and stir until the sugar has dissolved.
20. 20. Add the fruit, shallots, and chili to the pot.
21. 21. Bring the mixture to a boil.
22. 22. Simmer the mixture for about 20 minutes, stirring occasionally, until it becomes thick and jam-like.
23. 23. Season the mixture with curry, salt, and pepper.
24. 24. Allow the mixture to cool down.
25. 25. Add the rice to a pot.
26. 26. Add twice the amount of lightly salted water to the rice.
27. 27. Bring the water to a boil.
28. 28. Reduce the heat to the lowest setting.
29. 29. Cover the pot.
30. 30. Cook the rice for about 20 to 30 minutes until the water has been absorbed.
31. 31. Season the chicken fillets with salt and pepper.
32. 32. Heat ghee in a pan.
33. 33. Sear the chicken fillets in the hot ghee.
34. 34. Cook the fillets for about 2 to 3 minutes on each side.
35. 35. Wrap the seared fillets in aluminum foil.
36. 36. Preheat the oven to 120 degrees Celsius.
37. 37. Place the foil-wrapped fillets in the oven.
38. 38. Let the fillets cook in the oven for about 20 minutes.
39. 39. Heat butter in a small pan.
40. 40. Toast the sliced almonds in the hot butter until golden brown.
41. 41. Set the toasted almonds aside.
42. 42. Stir the toasted almonds into the cooked rice.
43. 43. Season the almond rice with salt and pepper.
44. 44. Slice the cooked chicken breast fillets.
45. 45. Serve the chicken slices with the rhubarb chutney and the almond rice.

Nutrition per serving

• kcal: 829
• Protein: 56 g · Fett/Fat: 17 g · Carbs: 108 g