Coriander-citrus pumpkin puree with roasted chicken breast and beer sauce
Peel the pumpkin, cut it into medium-sized pieces, and place it on a baking sheet with the leeks cut into 1 cm rings. Drizzle with the beer, and add 3 tablespoons of coconut oil, salt, pepper, nutmeg, garlic cloves, and chili powder.
Clean the chicken breasts, season with salt and pepper, and fry them thoroughly in a frying pan over high heat in the remaining coconut oil, then put the pan and the chicken in the oven for 8-10 minutes. When they are cooked, use a kitchen towel to hold the handle of the pan (yes, I managed to do it without it and burned my hand :D), take them out, put the chicken breasts on a plate, and turn them over after 5 minutes.
Put the roasted vegetables in a blender, but do not pour out the beer juice that is underneath, as this will be used to make the sauce. Blend the pumpkin, leek and garlic together with the cream, lemon juice and fresh coriander. You can then pass the puree through a sieve with a spatula if you want an even creamier consistency.
Finishing the meal and serving it
Pour the beer juice in which the vegetables were roasted into a pressure cooker, mix with the starch until smooth, and start boiling over medium heat. When the sauce starts to reduce, i.e. thicken, remove from the heat and serve. Spoon a portion of the pumpkin puree onto the plate, place the chicken breast on top, pour the sauce over the neck, and finally sprinkle with chopped coriander.
- Preparation time: 30 minutes
- Baking time: 1 hour
