Pan-Fried Chicken With Hot Rhubarb Chutney

• 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

1. Heat 2 tbsp oil in a saucepan, add the shallots, capers, rhubarb and mango and gently simmer for 5-8 mins.
2. Mix the honey into the pan then deglaze with vinegar and orange juice. Simmer for a another 4-5 mins. Season with salt.
3. Cook the rice in a pan of boiling, salted water according to the package instructions.
4. 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.

sunflower oil, shallots, green peppercorns, rhubarb, mango, honey, white wine vinegar, orange juice, basmati rice, chicken breasts

Taken from recipes-plus.com/api/v2.0/recipes/17354 (may not work)