Here’s a scrumptious recipe that combines succulent chicken, creamy goat cheese, and sweet roasted pumpkin, all topped with a hint of thyme and curry. Perfect for a cosy dinner or a special occasion, this recipe is sure to impress. Let’s cook!
Ingredients to serve 4
- Olive oil
- 4 x chicken marylands (skin on)
- 2 cups of pumpkin, cut into cubes of approximately 5cm
- 150g goat cheese
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of thyme leaves, chopped
- Salt and pepper
- 1 tablespoon curry powder
Method
- Put the pumpkin on a tray lined with baking paper, drizzle with olive oil, salt and pepper, and bake for around 40 minutes at 180°C, or until it’s tender. Remove from the oven to cool slightly. Leave the oven on; you’ll need it again soon.
- Add a tablespoon of olive oil in a medium frypan and fry the onion over a medium heat until it’s translucent. Add the garlic and thyme, then fry for another minute (careful, don’t burn the garlic!).
- In a bowl, mash the pumpkin with a fork. Add the goat cheese and the onion/garlic/thyme mixture and combine well. Season with salt and pepper.
- Now it’s time to stuff your chicken. Gently ease the skin along one side of the chicken maryland to create a loose pocket between the flesh and the skin. Stuff the pumpkin mixture under the skin.
- Place the chicken on a baking tray lined with baking paper, skin side up.
- In a small bowl, combine three tablespoons of olive oil and a pinch of salt and pepper with the curry powder and mix well. Drizzle or brush the mixture over the chicken.
- Bake for 55 minutes, or until the chicken is cooked through and the skin is golden brown.
Optional swaps: If you find goat cheese too strong, substitute it with ricotta or feta cheese. Sweet potato can be used instead of pumpkin. Serve with cauliflower puree, mashed potato or sweet potato.
