Lime Chicken on Rhubarb Chutney and Mint Cous Cous

1. Preheat the oven to 200 degrees top / bottom heat. Peel the mango, rhubarb and apples and cut into approx. 1 cm cubes / 1 cm wide strips. Wash the limes, rub the peel and squeeze out the juice. Peel and finely chop the garlic and onions, then peel and finely grate the ginger. Wash the chicken breasts, dry them all over with a paper towel and season with salt and pepper to taste. For the cous cous, wash the peppers, remove the core and cut into fine strips. Briefly toast the almond sticks in a pan and let them cool. In the same pan, lightly toast the cous cous with a little oil, then reduce the temperature to 0 and gradually add 1 teaspoon of salt and boiling water, as with a risotto, until the cous cous has a grainy, dry texture.
2. Heat the oil in a pan and fry the chicken breasts on both sides for 2 minutes at a high temperature. Add 5 teaspoons of lime peel and turn the meat in it until the peel is evenly distributed over the breasts. Place the breasts on a baking sheet lined with baking paper in the oven at 200 degrees top / bottom heat and cook for 10 minutes.
3. At the same time, heat 4 tablespoons of oil in a saucepan and fry the onion cubes, garlic and grated ginger over medium heat. After about 4 minutes add the apples, rhubarb and mango and simmer for another 5 minutes. Add lime juice and Madras curry and simmer for 5 minutes at low temperature. Remove the chutney from the heat and season with mustard, salt, pepper and sugar.
4. Mix the cous cous with the sliced ​​bell pepper, almonds and (at the very end) chopped mint.

Serving

1. Place the cous cous in the middle of a large, flat plate with the serving ring and press lightly into the shape. Arrange the chutney on the plate in a circle around the cous cous, cut the chicken breasts at a slight angle and place them on the side of the plate. Decorate the cous cous with a leaf of mint and place the remaining lime zest on the chicken breast. Serve immediately and enjoy hot.