Summer chicken breast with sophisticated mango chutney

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Summer chicken breast with sophisticated mango chutney

Ingredients

• 4 chicken breast fillets with skin
• 1 mango
• 200 g green asparagus
• 2 chili peppers
• 1 bunch of coriander
• 1 bunch of mint
• 400 ml white wine
• Salt
• Pepper
• Olive oil


preparation

For the mango chutney, peel the mango, cut 8 half-moon-shaped slices, ½ centimeter thick, from the flesh and put to one side. Remove the stone from the remaining mango and put it in a pot. Roughly chop half of the herbs and the chili peppers, add them to the pot with the mango and place on the grill. Top up the mixture with white wine and let it simmer. Mix the reduced mixture with a hand blender and let it cool.

Rub the chicken breasts with olive oil, salt and pepper. Add the remaining chopped coriander and the remaining chopped mint under the skin.

Place the chicken breast and asparagus on the direct heat, grill until crispy and then finish cooking on an indirect heat for about 10 minutes. The asparagus should still be a little firm.

Fan out the mango slices you set aside on the plates and cut the grilled asparagus into 3 cm long pieces. Cut the grilled chicken breast into slices and serve with the asparagus and chutney.

FIRE&FOOD Issue 2-2018


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