Prep. time: 20 minutes
Cooking time: 30 minutes - 12 minutes (chicken) / 30 minutes (chutney)

Enjoy the chutney on toasted bread as an accompaniment to the pan-roasted chicken.

Chutney

1. Wash and dry the peaches; cut into small pieces.
2. Chop the onion and garlic.
3. Finely dice the cornichons.
4. Heat the oil in a saucepan; lightly brown the garlic and onion; add the peaches and sauté for 5 minutes, stirring often.
5. Add the water (or cider).
6. Add the ginger, mustard seed, lemon juice, honey, cornichons, salt and pepper.
7. Cook, covered, over low heat for 25 minutes, stirring occasionally.

Chicken and finishing

1. Meanwhile, cut the chicken into equal-sized pieces.
2. Slice the onion and chop the garlic.
3. Heat the oil in a skillet and brown the onion, ginger and garlic lightly; add the chicken and rosemary and cook for 5 minutes, stirring often.
4. Add the honey; stir and let the chicken brown on all sides.
5. Serve the chicken in deep plates accompanied by a good spoonful of the warm chutney and some white basmati rice.