Chicken Fillet with Pumpkin Sauce and Potatoes

Chicken Fillet with Pumpkin Sauce and Potatoes

Ingredients

(Serves 4):

For the chicken:

4 chicken breast fillets

Salt to taste

Black pepper to taste

1 teaspoon paprika (optional, for a smoky touch)

2 tablespoons olive oil or cooking oil

1 clove garlic, minced

For the pumpkin sauce:

500g pumpkin (preferably kabocha or pumpkin), peeled and diced

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup cream or coconut milk (for creaminess)

1 cup chicken broth or water

Salt and black pepper to taste

1 pinch nutmeg (optional)

Basil or parsley leaves to garnish (optional)

For the potatoes:

4 medium potatoes, peeled and diced cubes or slices

2 tablespoons olive oil

Salt to taste

1 teaspoon rosemary or thyme (fresh or dried)

Black pepper to taste

Instructions:

Preparing the potatoes: Preheat the oven to 200°C (if you prefer to bake the potatoes) or prepare a pot of boiling water (if you are cooking them).

In a bowl, toss the diced potatoes with the olive oil, salt, pepper, and rosemary. Spread them on a baking sheet and roast for about 25-30 minutes, turning halfway through, until golden brown and tender. Alternatively, boil the potatoes in salted water for 15-20 minutes until tender, then drain and set aside.

Preparing the pumpkin sauce:

In a medium saucepan, heat the oil and sauté the onion and garlic until translucent.

Add the pumpkin cubes and chicken broth (or water). Cook over medium heat for 15-20 minutes, until the pumpkin is very tender.

Mash the pumpkin with a fork or blend in a blender for a smoother sauce. If using a blender, return the sauce to the pan.

Add the cream (or coconut milk), season with salt, pepper, and nutmeg. Mix well and keep warm over low heat.

Preparing the chicken:

Season the chicken fillets with salt, pepper, and paprika.

In a large skillet, heat the oil and quickly brown the garlic. Add the fillets and cook for about 4-5 minutes per side, until golden brown on the outside and cooked through (time may vary depending on the thickness of the fillets).

Assembly:

Place a portion of baked or boiled potatoes on individual plates.

Arrange the chicken fillet next to the sauce.

Top the chicken with the warm pumpkin sauce. Garnish with basil or parsley, if desired.