Summary

Ingredients

• 6 chicken breast fillet (s)
• 1 ½ kg vegetables, mixed according to the season (e.g. fennel eggplant, onion)
• 1 can apricot (s)
• 1 bottle wine
• 1 cup sour cream
• 2 glasses mango chutney
• 1 tablespoon pesto
• Paprika powder
• Curry powder
• 200 ml oil, butter oil)
• 3 large lime (s)
• Tbsp ketchup
• Spice mixture, (Chinese spice)
• Chili powder

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Instructions

1. Coat the chicken breast fillets with oil or butter, then generously season with paprika and curry powder. Roast in a 200°C (392°F) oven for 10 minutes.
2. While the chicken roasts, make the sauce by combining the mango chutney, ketchup, Chinese spices, juice from the canned apricots, and chili powder (if desired).
3. Pour the sauce over the chicken and continue roasting for another 10 minutes, until the chicken reaches 74°C (165°F) internally.
4. Meanwhile, roughly chop the mixed vegetables. Heat oil in a large pan over medium-high heat and sauté the vegetables for 5 minutes.
5. Season the vegetables with pesto, salt, and pepper. Transfer the roasted chicken and sauce to the vegetable pan. Stir to combine and simmer over medium heat for 15 minutes.
6. Stir in the wine, sour cream, and apricots. Mix well, bring to a boil, and simmer for 2 minutes.
7. Serve garnished with lime wedges.