Ingredients

• ½ red onion, finely chopped
• 4 stalks rhubarb, finely sliced
• ¼ cup currants
• ¼ cup sugar
• ¼ cup water
• 2 tblsp Balsamic vinegar
• 2 tblsp each runny honey and softened butter
• 4 single chicken breasts

Method

1. Place the onion, rhubarb, currants, sugar and water into a saucepan and simmer 30 minutes until tender. Stir in the Balsamic vinegar. Cool.
2. Blend the honey and butter together and spread over and under the skin of the chicken breast.
3. Bake the chicken at 200ºC on a rack for about 25 minutes until golden.
4. Serve the chicken topped with the Rhubarb Relish on couscous flavoured with grated orange rind and fresh green vegetables.