No potatoes in a diet does not mean mash has fallen out of the equation. A nice pumpkin mash adds an amazing natural sweet flavour, and served with fresh rocket leaves adds that spicy crunch to complete this meal. I hope you all enjoy it.
4 chicken breasts
4 – 5 fresh sprigs of thyme, stalks removed
zest of half a lemon
1/2 tsp ground cumin
1 tbsp olive oil
2 cloves of garlic, not pealed
1/2 cup of dry white wine
salt and black pepper to taste
Rub the chicken breasts with the zest and cumin. Heat the oil in a pan, add the chicken, garlic cloves and thyme and fry until the chicken is golden brown on both sides. Now add the white wine and allow to simmer until all the juices have evaporated. The garlic cloves will cook in the skin and this will be added to your pumpkin mash when soft and sticky.
1 kg Japanese pumpkin cut into cubes for boiling
1 cup of feta cheese
1/3 cup of cream
salt and pepper to taste
Boil the pumpkin for 5 – 10 minutes until soft. Remove from the water and place in a large bowl. Add the cream, feta salt and pepper as well as the soft garlic (skin removed). Mash all of this together. I prefer the texture to be a bit rough, but if you prefer something a bit smoother do push it through a sieve.
Server with the chicken breasts and some fresh rocket leaves. Enjoy