Thyme-stuffed Chicken, Pump­kin & Spinach

From Na­dia Lim at My Food Bag

Parenting - - Family Kitchen -

One of My Food Bag’s most pop­u­lar recipes, this is heart-warm­ingly tasty, de­li­ciously creamy and sur­pris­ingly easy for a week­night meal.

Pre­heat oven to 200°C. Line an oven tray with bak­ing pa­per.

Mix gar­lic, thyme and but­ter. Di­vide but­ter mix into four and push un­der the skin of each chicken breast, dis­tribut­ing the but­ter evenly with your fin­gers.

Sea­son chicken breasts with salt. Heat a driz­zle of oil in a large fry­ing pan over a medium heat. Add chicken, skin side down, and cook for 3 min­utes un­til skin is golden brown. Flip breasts over and trans­fer to a roast­ing dish (but don’t wash the pan!).

Lay pump­kin pieces on pre­pared oven tray and driz­zle with maple syrup and 1 ta­ble­spoon of olive oil. Sea­son with salt and pep­per.

Roast chicken and pump­kin in oven for 18–20 min­utes, or un­til chicken is cooked through and pump­kin is soft and slightly caramelised. Re­move both from oven and leave chicken to rest in roast­ing dish while you make the sauce.

Place the same pan you cooked the chicken in back on a medium heat. Add re­main­ing olive oil and cook onion un­til soft, around 3–4 min­utes. Add mush­rooms and cook for a fur­ther 2–3 min­utes. Add soy sauce, cream and lemon juice, and sim­mer for 2–3 min­utes un­til slightly thick­ened (it’ll thicken more as it cools).

Wash spinach, scat­ter on top of pump­kin and re­turn to the oven un­til spinach has wilted (around 2–3 min­utes).

To serve, di­vide pump­kin and spinach be­tween plates, top with a chicken breast and spoon sauce over.

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