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🍽️ Sesame Chicken with Rhubarb Chutney

848 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 2 tbsp sunflower oil
• 250 g sugar
• 1 kg rhubarb
• 1 lemon (zested and juiced)
• 4 cloves
• mustard powder (2 tsp each)
• ginger powder (2 tsp each)
• 2 pinches cayenne pepper
• 1.5 tsp salt
• 4 chicken breast fillets
• 2 tbsp germ oil
• salt
• pepper (from the mill)
• 8 tbsp white sesame seeds
• 4 tbsp black sesame seeds

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into quarters.
3. 3. Slice the onion quarters into thin strips.
4. 4. Wash the rhubarb.
5. 5. Peel the skin off the rhubarb.
6. 6. Slice the rhubarb into rounds.
7. 7. Heat the oil in a pan.
8. 8. Sauté the onions with the sugar over high heat.
9. 9. Wait until the sugar has melted.
10. 10. Add the rhubarb to the pan.
11. 11. Add the lemon juice.
12. 12. Add the lemon zest.
13. 13. Add the cloves.
14. 14. Add the mustard powder.
15. 15. Add the ginger powder.
16. 16. Add the cayenne pepper.
17. 17. Add the salt.
18. 18. Cook the mixture while stirring.
19. 19. Cook the mixture for about 5 minutes.
20. 20. Fill the chutney immediately into prepared jars.
21. 21. Seal the jars with twist-off lids.
22. 22. Place the jars upside down on the lids for 15 minutes.
23. 23. Turn the jars over.
24. 24. Let the chutney cool down.
25. 25. Brush the chicken breast fillets with oil.
26. 26. Season the fillets with salt.
27. 27. Season the fillets with pepper.
28. 28. Mix white and black sesame seeds.
29. 29. Sprinkle the fillets with the sesame mixture.
30. 30. Place the meat on a baking sheet lined with parchment paper.
31. 31. Preheat the oven to 220 degrees.
32. 32. Bake the chicken in the preheated oven.
33. 33. Bake the chicken for about 10 to 12 minutes.
34. 34. Serve the chicken with the rhubarb chutney.

Nutrition per serving

• kcal: 848
• Protein: 58 g · Fett/Fat: 35 g · Carbs: 72 g