Preheat the oven to 200C/400F/Gas 6.

Cut a 6cm/2½in piece of pumpkin and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes.

Season the chicken breast with salt and black pepper.

Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the pumpkin slices and place in the oven for 15 minutes, or until both are cooked through.

Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the cubes of pumpkin. Cook for a couple of minutes.

Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, and fenugreek. Cook for another couple of minutes.

Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the chives.

To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside.


1 small pumpkin, peeled and deseeded

2 chicken breasts (preferably French-trimmed), skin on

salt and black pepper

50g/1¾oz lactose free butter

1 tbsp olive oil

11 tbsp garlic infused oil

1 tbsp caster sugar

5cm/2in piece fresh root ginger, finely grated

½ tsp ground turmeric

¼ tsp fenugreek seeds

1 red chilli, finely chopped

2 tbsp chopped coriander

1 tbsp chopped chives

Pumpkin pickle with fried chicken breast

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