Poultry breast with fruity rhubarb relish
Main course
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Cook Time
1 h 15 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This recipe for poultry breast with rhubarb relish is a real treat! The combination of the tender poultry and the fruity-sour relish is simply unbeatable. I especially like to make this dish in the spring when rhubarb is in season. The relish is great to prepare in advance and can be kept in the fridge for a few days. So you always have a delicious accompaniment to meat or grilled food. Be sure to try it, it just tastes delicious!
Ingredients (13 ingredients)
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4 Stange Rhubarb
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2 tbsp Preserving sugar
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1 piece Ginger (walnut-sized piece)
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2 clove Garlic
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2 tbsp Rapeseed oil
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2 piece Star anise
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2 piece Chicken breasts with skin
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1 tsp Turmeric
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1 pinch Coarse chili flakes
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1 piece Lime
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to taste Salt
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to taste Pepper
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1 Zweig Tarragon
Preparation (9 steps)
Prepare rhubarb
Wash the rhubarb, remove the leaves and peel the skin. Then cut the rhubarb into approx. 2 cm pieces and place in a bowl. Sprinkle the preserving sugar over it and let the rhubarb pieces steep for about an hour.
Chop ginger and garlic
Peel the ginger and garlic cloves and place in the mixing bowl. Chop for 3 sec./speed 7.
Sauté ginger and garlic
Add the rapeseed oil and sauté for 3 min./120°C/speed 1.
Simmer rhubarb chutney
Add the star anise and rhubarb (with liquid) and simmer for 8 min./100°C/gentle stir setting/reverse. Pour the finished chutney hot into jars and store in the refrigerator.
Season chicken breasts
Rub the chicken breasts with turmeric, chili and lime juice and season generously with salt and pepper. Then let it steep for about 20 minutes.
Preheat oven
Preheat the oven to 90°C circulating air.
Fry chicken breasts
Heat the remaining rapeseed oil (1 tbsp) in a coated pan and slowly fry the chicken breasts over medium heat, first on the skin side for about 6 to 8 minutes until golden brown. Then turn over and fry for about 3 minutes on the meat side.
Cook chicken breasts in the oven
Place the chicken breasts in the preheated oven with the pan for another 12 minutes.
Serve
Remove the chicken breasts from the oven, sprinkle with the tarragon and pour over the frying fat. Serve with the chutney and lime slices.
Finished cooking? Great! 🎉
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Created by
Marie Maier
2
Rezepte
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Kochbücher
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