Chicken with currant chutney

Name: Chicken with currant chutney
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Wild rice mixture with basmati rice; 7-10 Tbsp Salt; 500 g Chicken filet; 2 Organic Oranges; 150 g Currants; 300 ml red currant fruit nectar; 1 TEASPOON liquid honey; 1 1/2 TABLESPOONS Cornstarch; 2 TABLESPOONS Oil; 200 g Feta cheese; 12 Bamboo skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Wild rice mixture with basmati rice
7-10 Tbsp Salt
500 g Chicken filet
2 Organic Oranges
150 g Currants
300 ml red currant fruit nectar
1 TEASPOON liquid honey
1 1/2 TABLESPOONS Cornstarch
2 TABLESPOONS Oil
200 g Feta cheese
12 Bamboo skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry, cut into 12 strips and place on 1 bamboo skewer each. Peel oranges so that the white skin is completely removed. Cut oranges into thin slices. Wash the currants, strip them from the panicles and sort them.
2
Bring nectar and honey to the boil. Stir starch with 2 tbsp. water until smooth, bind juice with it and bring to the boil briefly. Add the berries to the juice and chill.
3
Heat the oil in a pan. Fry the chicken skewers for about 8 minutes while turning. Drain and crumble the cheese. Drain rice and mix with cheese. Take the skewers out of the pan. Arrange feta rice, oranges and skewers on plates and drizzle with currant sauce.