Spicy chicken with cashew and passion fruit chutney

Instructions

1. Step 1 of 5:

   Salt the fillets and place them skin-side down in a cold Frying Pan without any fat. Sear and cook in the oven for 16-20 minutes.

2. Step 2 of 5:

   For the chutney, heat the rapeseed oil in a Frying Pan, then sauté the diced onion until lightly browned. Sprinkle with the sugar, caramelise briefly, and pour in the passion fruit juice. Reduce until almost completely cooked down.

3. Step 3 of 5:

   Roast the cashew nuts in a baking dish at 160° (fan oven) for about 10 minutes, then crush them roughly.

4. Step 4 of 5:

   Stir the orange segments, curry powder, and cashews into the onion mixture. If needed, thicken with Xanthan Mix and season with salt to taste.

5. Step 5 of 5:

   Place the Frying Pan with the poultry from the oven onto the hob, add the butter with lime zest, chilli rings, paprika powder, and cayenne pepper, let it foam up, finish infusing the corn-fed chicken breast in the warm Frying Pan for another 5 minutes, and enjoy with the passion fruit chutney.