Chicken Tenders With Baked Pumpkin Mash And Baby Leaves


10 MINUTES

PREPARATION TIME

80 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 8 Ingham’s Original Chicken Breast Tenders
  • 4 cups pumpkin, peeled and chopped
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-milled black pepper
  • 1 tsp sweet paprika
  • ½ tsp ground nutmeg
  • 4 cups mixed baby leaves
  • 1 head baby fennel, shaved
  • segments of 2 oranges
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • juice of 1 lemon


METHOD

  1. Preheat oven to 180°C. Toss the pumpkin pieces in half the olive oil and season with salt. Arrange in an oven pan and bake for one hour, until well-browned and very tender. Mash, press through a sieve, then beat in the paprika and nutmeg.
  2. Arrange Ingham’s Original Chicken Breast Tenders on a lined oven tray and bake for 18-20 minutes on 200°C, until golden and crisp.
  3. Toss the leaves, fennel and orange segments in a large bowl. Mix the garlic, mustard, honey, lemon juice and remaining olive oil in a small bowl and season generously with salt and pepper. Toss onto the salad, then serve with the chicken tenders.




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