You all know that I love a good one pot wonder and this one is quiet verstile as it can easily be made with chicken or made into a vegetarian dish – as it is just packed full of veggies. And I often find if everything is mixed together, little mouths (and mouths of husband’s) are more likely to give it all a go!
Think of this as a potato bake with a little oomph – because isn’t potato bake just the bomb! I started with the basics of a potato bake; potatoes, onions, cream… then added some horseradish cream to the cream and a little thyme for ‘oomph’.
Then I thought, why stop there? I had some pumpkin and baby spinach in the fridge and that would work well with my flavour combo. If I was keeping this veggo – then all you would need to add in are the walnuts for a little crunch.
Walnuts belong to the tree nut family, along with Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, and pistachios. One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin.
But because my husband has a thing against vegetarian meals at the moment I thought – why cook the chicken separately when I can just add it into the pot and have it combine in the flavour profile? I also added some chicken stock to help the whole dish cook evenly.
CHICKEN, PUMPKIN AND POTATO ONE-POT-WONDER
1/2 butternut pumpkin
8 washed potatoes
2 red onions
1 bunch of thyme
2 handfuls of baby spinach
2 handfuls of walnuts
300mls of cream
2 tablespoons of horseradish cream
1/2 cup of chicken stock
2 chicken breasts
1 cup of breadcrumbs
1 tablespoon of butter
1/4 cup of pumkin seeds
extra walnuts
salt and pepper
Wash and slice your veggies thinly, as if you were going to make a potato bake. Layer half of the pumpkin, potato, red onion, walnuts and baby spinach.
Mix together the thyme, cream and horseradish cream. Season with a little salt and pepper and then drizzle over the veggies.
Thinly slice your chicken breasts and layer over the veggies. Season the chicken with a little salt and pepper and then pour over your chicken stock.
Make your final veggie layer with the remaining pumpkin, potato, red onion, walnuts and baby spinach. Then drizzle with the remaining cream mix.
Melt the butter , mix it through your breadcrumbs and pumpkin seeds. Toss with any extra walnuts you might have to make a crunchy topping to sprinkle over the dish before placing in a preheated 180 degree oven for 50 minutes.
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