Chicken with pineapple chutney
Ingredients
Features
Description
Pineapple clean, cut into circles, divide them into quarters. Sweet peppers cut into cubes. Red onion peel and cut into quarters. Pour into a saucepan the honey and vinegar. Bring to a boil, then add the grain mustard, pineapple, onions and peppers. Simmer on low heat for 45 minutes, stirring occasionally. Cool, transfer to a glass jar and store in the refrigerator.
warm oven to 210 C. Chickens salt and pepper inside, then fry in a skillet with nonstick olive oil. Put in the oven and bake for 40 minutes Almond fry, vegetable chutney and serve slightly warm to the chickens.
Translated by site: wday.ru
