We spice the chicken fillets with salt and pepper and place them in the refrigerator.
We wash, clean and cut the fruit into small cubes.
In a deep saucepan, we sauté them with sesame oil in high temperature until they start to brown. We add the carry, we powder with the sugar and we mix well. We finish sautéing by pouring the orange juice and we add the vinegar. We boil in low temperature for 45 minutes until the liquids evaporate and until the chutney becomes condensed.
In a frying pan, we sauté the chicken fillets from both sides until they start to brown with sesame oil. We add the broth and we leave it to be cooked for 15 minutes.
We serve in individual plates and we garnish with the chutney.
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