Chicken breast fried on the skin with red lentils, mango and papaya

Ingredients for 2 servings:

• 2 chicken breasts with skin
• 2 tbsp rapeseed oil with butter flavor
• 1 cup lentils, red
• 1 stalk(s) leek, 8 cm
• 1 tbsp butter
• 1 tbsp crème fraîche
• 1 mango(s)
• 1 papaya
• 10 g ginger root, finely diced
• 1 tbsp butter
• ½ lemon(s), peel and juice, some zest
• 1 pinch(s) of sugar
• 2 cl anise schnapps, e.g. B. Ouzo, Raki, Pastis
• salt and pepper
• 1 tbsp chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Using a sharp knife, remove the breasts and first wing bone from a 1,400g chicken. Scrape the wing bone free of any meat. Set aside the legs, bones, and any other leftovers for another dish. Cook the lentils in plenty of water for about 10 minutes, until tender but still firm. Drain the water through a fine sieve and rinse the lentils with cold water. Drain well. Peel the mango, cut the flesh away from the stone, and dice it. Halve the papaya, remove the seeds with a spoon, and dice the flesh. If you have a papaya melon baller, you can also use it to scoop out the flesh. Melt the butter in a saucepan and sauté the diced ginger. Add half of the flesh and simmer for 10 minutes, then puree. Season to taste with lemon juice, zest, sugar, pepper, salt, and the schnapps. The amount of lemon juice and sugar added depends on the sweetness of the fruit. Just before serving, stir the remaining fruit pulp into the puree and heat through, but do not allow to boil. Finely chop the leek and sauté in butter. Add the lentils, heat through, and stir well. Season with pepper and salt, then stir in the crème fraîche. Season the chicken breasts with salt and pepper and sear them skin-side down in a little rapeseed oil. Reduce the heat by half and turn the breasts over after 3 minutes. After another minute, place the pan in an oven preheated to 80°C (top/bottom heat) for 15 minutes. Place the lentils in the center of the plate and place the meat on top. Arrange the mango and papaya puree with the pieces of fruit pulp around the edges. Sprinkle with chives. Tip: If you like, you can complement the dish with a fried quail egg and fried chicken liver.