eCook Meal
Chicken & Deconstructed Pumpkin Pie
with long-stem broccoli, toasted pecans & pumpkin spice
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.
Serving guide
Choose your portion size.
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’ 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’ 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’ 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R136.06
for 4 servings · R34.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Free-range Chicken Thighs needs 8Crumbed Chicken Thigh R24.99 · whole pack (size can't be divided)R24.99
-
Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
-
Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
Not in the Woolies basket — source these elsewhere:
- Pumpkin Spice
- Long-stem Broccoli
- Maple Mustard Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken & Deconstructed Pumpkin Pie?
The preparation time for Chicken & Deconstructed Pumpkin Pie with long-stem broccoli, toasted pecans & pumpkin spice is between 15 and 30 minutes.
What is the total time required to make Chicken & Deconstructed Pumpkin Pie with long-stem broccoli, toasted pecans & pumpkin spice?
The total time required to make Chicken & Deconstructed Pumpkin Pie with long-stem broccoli, toasted pecans & pumpkin spice is between 35 and 50 minutes.
How many servings does Chicken & Deconstructed Pumpkin Pie provide?
4 servings
What are the main ingredients in Chicken & Deconstructed Pumpkin Pie?
Chicken, Creme Fraiche, Free-range Chicken Thighs, Long Stem Broccoli, Maple Mustard Sauce, Onion, Pecan Nut, Pumpkin Chunks, Pumpkin Spice, Thyme
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?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Chicken & Deconstructed Pumpkin Pie?
Chicken, Creme Fraiche, Free-range Chicken Thighs, Long Stem Broccoli, Maple Mustard Sauce, Onion, Pecan Nut, Pumpkin Chunks, Pumpkin Spice, Thyme
How many calories does Chicken & Deconstructed Pumpkin Pie have?
999 calories
How much fat content does Chicken & Deconstructed Pumpkin Pie have?
grams