winner banting
Prep time: 30 mins
Cook time: 30 mins + 30 mins
Total time: 60 mins
ingredients
- 1 packet chicken breast (or thighs)
- 1T oil plus 1T butter
- 1/2 cup full cream milk
- 1/2 cup cream
- 1T mixed herbs seasoning
- 500g pumpkin (chopped into pieces)
- 1 packet liquid chicken stock
- 1/2 cup water
- 1T dijon mustard
- 1T wholegrain mustard
- 1 head cauliflower
- 1T butter
- 1 egg yolk
- Grated cheese
instructions
- Preheat oven to 180°C.
- Place the pumkin on a roasting tray, lather in olive oil, salt and pepper and put in the oven to roast for +-30 minutes
- Season the chicken with salt and pepper
- Steam the cauliflower and once very soft, transfer to a blender, add the butter and egg yolk, salt and pepper, and blend until super smooth
- Heat a pan, add the butter and oil and chicken
- Brown the chicken on each side (+- 5 minutes – depending on how thick your chicken breasts are)
- Transfer to a pot, add the milk, cream, seasoning, chicken stock and mustards, simmer on a low heat until the chicken is falling apart
- Remove from pot and transfer to a pie dish
- Mix the roasted pumpkin in with the chicken, along with about 1 cup of the cauliflower puree (this helps to thicken up the sauce)
- Pour the pureed cauliflower onto the chicken base
- Top with grated cheese
- Put in oven to bake for about 30 minutes
