Chicken breast with curry-quince marinade

Zubereitung

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) using convection.
2. Rinse chicken breast fillets under cold water and pat dry.
3. Add some curry oil to a hot pan and briefly fry the chicken breast fillets on both sides.
4. Peel and finely dice the onion and garlic.
5. Wash the rosemary and pluck off the needles.
6. Crush fennel seeds in a mortar.
7. Then place the chicken breast fillets in an ovenproof dish and add the onion, garlic, rosemary and fennel seeds.
8. Season with salt and pepper. For the marinade, put curry powder in a bowl.
9. Add quince balsamic vinegar, olive oil, turmeric, honey, salt and pepper and mix well.
10. Brush the chicken breast fillets with the mixture and place them in the oven for 20 minutes.
11. Turn over after 20 minutes and brush again.
12. Pour in the apple juice.
13. Return to the oven for another 20 minutes.
14. Meanwhile, put the water on to boil for the potatoes and add the potatoes.
15. Cook until they are done.
16. Drain the chicken and let it cool slightly. Remove the chicken from the oven and serve it with the potatoes. A large, colorful salad also goes well with this.