Author Notes
A few day ago, we had our 1st Pumpkin from our garden,..yes! And it is this beautiful one, A Japanese pumpkin called: Uchiki Kuri! It was 2362 gram! Ooh yes baby!;:) —Sophies Foodie
Ingredients
- For the spiced oven roasted veggies:
-
420 grams
peeled pumpkin, treads & seeds removed, cut up into bite-sized chunks
-
1 young
green courgette, cleaned, cut up into bite-sized chunks if you have a big courgette, remove the seeds!
-
2
koolrabi’s, peeled & cut up into bite-sized chunks
-
2 tablespoons
finely cut up thyme, big stalks removed
-
10
grins black pepper
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8 grins
Himalayan pink salt in a grinder
-
1 teaspoon
garam masala
-
1/4 teaspoon
ground cumin
-
1 +1/2 teaspoons
Smoked paprika powder, the mild version
-
3 + 1/2 tablespoons
a fruity extra virgin olive oil
- For the sweet potato mash & chicken:
-
4 big
sweet potatoes, peeled & cut up into chunks
-
a few splashes
unsweetened soy milk
-
Herbamare salt
-
a few
grins of black pepper
-
280 grams
organic chicken fillets
-
a fruity
extra vierge olive oil
-
pink Himalayan salt to taste
-
black pepper to taste
Directions
-
Preheat your oven to 200°C ( 400 F ) for 10 minutes. In the meantime, take a non-stick oven dish & arrange all of your cut up veggies in 1 layer in it. Scatter your thyme all over it & divide your sides too. Now, drizzle your fruity oil all over them, evenly drizzled. With clean hands, mingle everything together & place into the center of the hot oven to roast for about 25-35 minutes or until the veggies are nicely brown coloured & cooked through. Turn veggies over after half of the roasting time. Watch the kohlrabi pieces. Normally, they need a long roasting time. Check with a fork!
At the same time, cook your sweet potato pieces in boiling water until al dente. I added some herbamare salt to the cooking water. Drain well & cook the steam off, on low heat. Now, add a splash or 2 unsweetened soy milk to it & mash. Season with that lovely pink salt & black pepper. Taste one last time. Keep warm.
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Fry your chicken pieces into that same fruity oil on both sides until golden brown & cooked through. Season with pink salt & black pepper. Keep warm. Let the chicken rest for about 5 minutes. They need that. Plate up like picture above & enjoy with your loved one & a good glass of Belgian beer like Jupiler! :) MMM! :)
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