Pumpkin! It’s coming out of our ears! But, I think I’ve managed to make four sufficiently different dishes with my stash of pumpkin flesh so as not to bore the family with each serving. Last night’s dinner marked the last in our series of pumpkin-infused evening meals, and so this is the last of my pumpkin recipes (for now).
We closed off our pumpkin theme with a lovely plate of chicken sprinkled with dried Italian herbs on a bed of garlic and pumpkin-potato purée, and here is how I made it.
This will feed 3-4 people.
For the purée you’ll need:
- 6 medium sized potatoes, peeled and cubed
- 400 gr of pumpkin flesh, cubed
- 4 tbsp butter
- 3 large cloves of garlic, chopped
- 1/2 tsp salt, or to taste
- 2 tsp maple syrup
First, boil the potatoes in water with some salt for 10 minutes, then add the pumpkin and boil it along with the potatoes for another 7 minutes. Meanwhile, in a small frying pan heat the butter and add the garlic, sautéing it until it turns golden. After draining the potatoes and pumpkin (and turning off the flame), put them back in the pot and mash them. Next, pour the garlic butter in, and add the salt and maple syrup. Stir thoroughly and cover the pot with the lid; this will keep the purée warm until you need it.
For the chicken, you’ll need:
- 600 gr chicken breast, thickly sliced along the length
- dried Italian herbs (I used a blend of dried oregano, basil, thyme, and rosemary)
- salt to taste
- 1 tbsp olive oil
- 2 tbsp water
Heat the olive oil in a frying pan over a medium flame. On a plate or board, season the chicken slices with the Italian herbs on one side and sprinkle salt on the other side of the chicken slices. Then, fry the chicken in the pan for 3 minutes on one side and 3 minutes on the other side. Always check to ensure that the chicken has been properly cooked (slice open the thickest bit of chicken to check that it has not been undercooked). Take the chicken out of the pan and place it on a separate plate, covering it with aluminium foil to keep it warm.
Next, pour the water in the frying pan, using a spatula to softly loosen the brown residue from the bottom of the pan. This is tasty stuff, and because the chicken was cooked gently, there should only be golden and brown bits, but no black. Mixed in with the water this makes for a mild and tasty sauce.
To serve, first place 2 heaped tablespoons of purée in the middle of the plate, then drag a trail through the middle of the heap with the spoon. This is the pocket in which you can place the chicken. Pour just a little sauce over the top and you’re done.