Pan-Fried Chicken With Hot Rhubarb Chutney - cooking recipe

Ingredients

4 tbsp sunflower oil
2 None shallots, finely diced
2 tbsp pickled green peppercorns, chopped
300 g rhubarb, sliced
150 g mango, peeled, stoned and diced
2 tbsp honey
100 ml white wine vinegar
5 tbsp orange juice
200 g basmati rice
4 None chicken breasts

Preparation

Heat 2 tbsp oil in a saucepan, add the shallots, capers, rhubarb and mango and gently simmer for 5-8 mins.
Mix the honey into the pan then deglaze with vinegar and orange juice. Simmer for a another 4-5 mins. Season with salt.
Cook the rice in a pan of boiling, salted water according to the package instructions.
Season the chicken. Heat 2 tbsp oil in a frying pan, add the chicken and cook for 10-12 mins, turning. Drain the rice and divide between 4 plates. Add the chicken and spoon over the fruity chutney. Serve.