Ingredients for 4 people:
4 chicken breasts (approx. 150 g each)
125 ml coconut milk
1 Hokkaido pumpkin (approx. 700 g)
1-2 chillies
4 stalks coriander
2-3 tbsp sesame oil
Salt, pepper
1 tbsp lime juice
200 ml chicken stock
1 mango
Coriander to garnish
Preparation:
1. Wash the chicken breast and pat dry. Drizzle with coconut milk and leave to marinate for at least ¼ hour. In the meantime, clean the pumpkin, cut into quarters, remove the seeds and cut the flesh into pieces. Cut the chilli lengthwise, remove the seeds and cut into fine rings. Wash the coriander, shake dry and chop.
2. Heat the sesame oil. Fry the chicken fillets in it until golden brown all over. Season with salt and pepper. Add the pumpkin pieces, sprinkle with lime juice, add the chilli and coriander. Deglaze with the stock and cook over a medium heat for 12-15 minutes. Finish frying.
3. Meanwhile, peel the mango and cut into wedges along the core. Add to the pan just before the end of the cooking time. Slice the chicken breast and serve with the pumpkin vegetables. Serve garnished with fresh coriander.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 235
Joule: 985
Protein: 25,8 g
Fat: 5,4 g
Carbohydrates: 19.9 g
(FoodCentrale by ddp images)
