What are the main ingredients in Chicken & Deconstructed Pumpkin Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Chicken & Deconstructed Pumpkin Pie?

Calories: 999, Carbs: 66 grams, Fat: grams, Protein: 61.3 grams, Sugar: 33.6 grams, Salt: 407 grams

How do I prepare Chicken & Deconstructed Pumpkin Pie?

PUMPKIN’ PATCH: Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. MMMMMAPLE- MUSTARD GLAZE: Pat the chicken dry with paper towel. In a bowl, combine the maple mustard sauce, a drizzle of oil, and seasoning. Add the chicken and toss until coated. Place the coated chicken, skin-side up, on a separate baking dish and scatter over ½ the picked thyme. Add 100ml of boiling water to the tray. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. When the chicken has been roasting for 10 minutes, scatter the onion wedges over the tray and roast for the remaining time. YES, YOU PE-CAN!: Place the pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. SPICE THINGS UP: Place the roasted pumpkin in a bowl with the crème fraîche and a knob of butter. Mash with a fork or potato masher until the desired consistency. Add the pumpkin spice (to taste), a sweetener of choice (to taste), and seasoning. KEEP YOUR EYE ON THE PIES: Plate up the maple-glazed chicken and drizzle over any pan juices. Side with the spiced pumpkin mash and top with the toasted pecans. Serve with the charred long-stem broccoli and the roasted onion wedges. Well done, Chef! COME SAUTÉ AWAY WITH ME: When the chicken has 10 minutes remaining, return the pan to a medium-high heat with a knob of butter. When hot, add the rinsed long-stem broccoli and fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water and the remaining thyme. Cover with the lid and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and season. Cover to keep warm.

What should be prepared from my kitchen to make Chicken & Deconstructed Pumpkin Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Chicken & Deconstructed Pumpkin Pie

Name: Chicken & Deconstructed Pumpkin Pie
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

My, my it’s chicken & pumpkin deconstructed pie! This savoury recipe has all the comforting flavours of a classic Thanksgiving dinner but with a clever, deconstructed twist. Maple-mustard glazed chicken thighs are sided with thyme broccoli, plus a generous portion of smooth crème fraîche pumpkin mash.

Chicken & Deconstructed Pumpkin Pie

with long-stem broccoli, toasted pecans & pumpkin spice

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Creme Fraiche
Free-range Chicken Thighs
Fresh Thyme
Long Stem Broccoli
Maple Mustard Sauce
Onion
Onions
Pecan Nuts
Pumpkin Chunks
Pumpkin Spice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Chicken & Deconstructed Pumpkin Pie

Serves 1

PUMPKIN’ PATCH
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MMMMMAPLE- MUSTARD GLAZE
Pat the chicken dry with paper towel. In a bowl, combine the maple mustard sauce, a drizzle of oil, and seasoning. Add the chicken and toss until coated. Place the coated chicken, skin-side up, on a separate baking dish and scatter over ½ the picked thyme. Add 100ml of boiling water to the tray. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. When the chicken has been roasting for 10 minutes, scatter the onion wedges over the tray and roast for the remaining time.
YES, YOU PE-CAN!
Place the pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
COME SAUTÉ AWAY WITH ME
When the chicken has 10 minutes remaining, return the pan to a medium-high heat with a knob of butter. When hot, add the rinsed long-stem broccoli and fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water and the remaining thyme. Cover with the lid and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and season. Cover to keep warm.
SPICE THINGS UP
Place the roasted pumpkin in a bowl with the crème fraîche and a knob of butter. Mash with a fork or potato masher until the desired consistency. Add the pumpkin spice (to taste), a sweetener of choice (to taste), and seasoning.
KEEP YOUR EYE ON THE PIES
Plate up the maple-glazed chicken and drizzle over any pan juices. Side with the spiced pumpkin mash and top with the toasted pecans. Serve with the charred long-stem broccoli and the roasted onion wedges. Well done, Chef!

Pumpkin Chunks - 250g
Free-range Chicken Thighs - 2
Maple Mustard Sauce - 40ml
Fresh Thyme - 3g
Onion - 1
Pecan Nuts - 15g
Long-stem Broccoli - 100g
Crème Fraîche - 30ml
Pumpkin Spice - 10ml

Download the Recipe

Serves 2

PUMPKIN’ PATCH
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MMMMMAPLE- MUSTARD GLAZE
Pat the chicken dry with paper towel. In a bowl, combine the maple mustard sauce, a drizzle of oil, and seasoning. Add the chicken and toss until coated. Place the coated chicken, skin-side up, on a separate baking dish and scatter over ½ the picked thyme. Add 100ml of boiling water to the tray. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. When the chicken has been roasting for 10 minutes, scatter the onion wedges over the tray and roast for the remaining time.
YES, YOU PE-CAN!
Place the pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
COME SAUTÉ AWAY WITH ME
When the chicken has 10 minutes remaining, return the pan to a medium-high heat with a knob of butter. When hot, add the rinsed long-stem broccoli and fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water and the remaining thyme. Cover with the lid and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and season. Cover to keep warm.
SPICE THINGS UP
Place the roasted pumpkin in a bowl with the crème fraîche and a knob of butter. Mash with a fork or potato masher until the desired consistency. Add the pumpkin spice (to taste), a sweetener of choice (to taste), and seasoning.
KEEP YOUR EYE ON THE PIES
Plate up the maple-glazed chicken and drizzle over any pan juices. Side with the spiced pumpkin mash and top with the toasted pecans. Serve with the charred long-stem broccoli and the roasted onion wedges. Well done, Chef!

Pumpkin Chunks - 500g
Free-range Chicken Thighs - 4
Maple Mustard Sauce - 80ml
Fresh Thyme - 5g
Onion - 1
Pecan Nuts - 30g
Long-stem Broccoli - 200g
Crème Fraîche - 60ml
Pumpkin Spice - 20ml

Download the Recipe

Serves 3

PUMPKIN’ PATCH
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MMMMMAPLE- MUSTARD GLAZE
Pat the chicken dry with paper towel. In a bowl, combine the maple mustard sauce, a drizzle of oil, and seasoning. Add the chicken and toss until coated. Place the coated chicken, skin-side up, on a separate baking dish and scatter over ½ the picked thyme. Add 100ml of boiling water to the tray. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. When the chicken has been roasting for 10 minutes, scatter the onion wedges over the tray and roast for the remaining time.
YES, YOU PE-CAN!
Place the pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
COME SAUTÉ AWAY WITH ME
When the chicken has 10 minutes remaining, return the pan to a medium-high heat with a knob of butter. When hot, add the rinsed long-stem broccoli and fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water and the remaining thyme. Cover with the lid and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and season. Cover to keep warm.
SPICE THINGS UP
Place the roasted pumpkin in a bowl with the crème fraîche and a knob of butter. Mash with a fork or potato masher until the desired consistency. Add the pumpkin spice (to taste), a sweetener of choice (to taste), and seasoning.
KEEP YOUR EYE ON THE PIES
Plate up the maple-glazed chicken and drizzle over any pan juices. Side with the spiced pumpkin mash and top with the toasted pecans. Serve with the charred long-stem broccoli and the roasted onion wedges. Well done, Chef!

Pumpkin Chunks - 750g
Free-range Chicken Thighs - 6
Maple Mustard Sauce - 120ml
Fresh Thyme - 8g
Onions - 2
Pecan Nuts - 45g
Long-stem Broccoli - 300g
Crème Fraîche - 90ml
Pumpkin Spice - 30ml

Download the Recipe

Serves 4

PUMPKIN’ PATCH
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MMMMMAPLE- MUSTARD GLAZE
Pat the chicken dry with paper towel. In a bowl, combine the maple mustard sauce, a drizzle of oil, and seasoning. Add the chicken and toss until coated. Place the coated chicken, skin-side up, on a separate baking dish and scatter over ½ the picked thyme. Add 100ml of boiling water to the tray. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. When the chicken has been roasting for 10 minutes, scatter the onion wedges over the tray and roast for the remaining time.
YES, YOU PE-CAN!
Place the pecans in a pan, with a lid, over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
COME SAUTÉ AWAY WITH ME
When the chicken has 10 minutes remaining, return the pan to a medium-high heat with a knob of butter. When hot, add the rinsed long-stem broccoli and fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water and the remaining thyme. Cover with the lid and simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and season. Cover to keep warm.
SPICE THINGS UP
Place the roasted pumpkin in a bowl with the crème fraîche and a knob of butter. Mash with a fork or potato masher until the desired consistency. Add the pumpkin spice (to taste), a sweetener of choice (to taste), and seasoning.
KEEP YOUR EYE ON THE PIES
Plate up the maple-glazed chicken and drizzle over any pan juices. Side with the spiced pumpkin mash and top with the toasted pecans. Serve with the charred long-stem broccoli and the roasted onion wedges. Well done, Chef!