Pumpkin Pickle with Fried Chicken Breast

Pan-fried chicken breasts served with roasted squash wedges and a spicy, aromatic squash and mango chutney pickle.

Chicken Main Course High Protein Spicy Squash

Estimated Nutrition

Calories

710.3

kcal / serving

1420.5 kcal total

Carbs

38.4g

per serving

76.8 g total

Fat

36.2g

per serving

72.4 g total

Protein

57.6g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For caramelising

CondimentsSauces

tbsp

Mango Chutney

Dairy

Butter

Divided for frying and sautéing

Meat

piece

Chicken Breast

Skin on, preferably French-trimmed

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

For seasoning

clove

Garlic

Finely sliced

0.5

tsp

Turmeric

Ground

0.25

tsp

Fenugreek Seeds

1.5

tsp

Black Onion Seeds

tbsp

Coriander

Chopped fresh leaves

OilsFats

Olive Oil

For frying

Vegetables

piece

Butternut Squash

Can use tromboncino squash; divided into slices and cubes

piece

Shallot

Finely diced

Ginger

Fresh root, finely grated

piece

Red Chilli

Finely chopped

Method

Preheat the oven to 200°C.

Peel and cut a 6cm piece of squash into four 15mm thick slices and prepare 300g of 1cm squash cubes.

Season the chicken breasts with salt and black pepper.

Heat a frying pan, add butter and oil, and fry chicken skin-side down for 2 minutes per side until golden.

Add squash slices to the pan and roast in the oven for 15 minutes.

In a sauté pan, melt remaining butter and cook shallot, garlic, and squash cubes for 2 minutes.

Stir in sugar until caramelised then add ginger, turmeric, fenugreek, onion seeds, and a little water.

Add more water, chilli, coriander, and salt, then stir in mango chutney away from the heat.

Serve two squash slices per plate topped with chicken and the squash pickle alongside.