Spicy chicken with cashew and passion fruit chutney
Michelin-starred chef Alexander Herrmann shows how clear components create a complex flavor experience with this dish. Tender chicken is seared at high temperature to develop intense roasted aromas. Chili provides a subtle heat. Roasted cashews add crunch.
The passion fruit chutney brings freshness and acidity into play. It cuts through the savory flavors and gives the dish a fruity lightness. The interplay is crucial – heat, timing, and precise seasoning. Perfect for shared moments of enjoyment.
From the cookbook "Ich lieb's: Meine 120 Lieblingsrezepte & persönliche Geschmacksgeheimnisse" by Alexander Herrmann.
40 min
Total Time
25 min
Cooking Time
15 min
Preperation Time
Ingredients
| 4 | Breast fillets with skin from corn-fed chicken (240 g each) |
| A little sea salt | |
| 3 tbsp | butter |
| 1 | Organic lime |
| 1 | small chili pepper |
| 1 tsp | sweet paprika powder |
| 2 pinches | Cayenne pepper |
| FOR THE CHUTNEY: | |
| 1 tbsp | rapeseed oil |
| 6 tbsp | diced onions |
| 1.5 tbsp | brown sugar |
| 200 ml | Passion fruit juice |
| 100 g | Cashew nuts |
| 2 | Organic oranges |
| 1 tsp | Curry powder |
| 1-2 tbsp | Xanthan gum mix |
| A little sea salt |
Instructions
Step 1 of 5:
Salt the fillets and place them skin-side down in a cold pan without fat. Sear and cook in the oven for 16-20 minutes.
Step 2 of 5:
For the chutney, heat the rapeseed oil in a pan, sauté the diced onions until lightly browned. Sprinkle with sugar, caramelize briefly, and add the passion fruit juice. Reduce almost completely.
Step 3 of 5:
Roast the cashew nuts in a baking dish at 160°C (convection) for about 10 minutes, then coarsely crush them.
Step 4 of 5:
Stir the orange segments, curry powder, and cashews into the onion mixture. Thicken with Xanthan mix if necessary and season with salt.
Step 5 of 5:
Place the pan with the poultry on the stove from the oven, add butter with lime zest, chili rings, paprika powder, and cayenne pepper, let it foam, finish the guinea fowl breast in the warm pan for 5 minutes, and enjoy with the passion fruit chutney.
