Braised almond chicken with pumpkin

Name: Braised almond chicken with pumpkin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Hokkaido Pumpkin; 2 medium-sized onions; 80 g Almond kernels (with skin); 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1⁄8 l Cream sherry; 300 g cherry tomatoes; 150 g Whipped cream; 3 TABLESPOONS ground almonds (with skin)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Hokkaido Pumpkin
2 medium-sized onions
80 g Almond kernels (with skin)
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1⁄8 l Cream sherry
300 g cherry tomatoes
150 g Whipped cream
3 TABLESPOONS ground almonds (with skin)

Directions

1
Wash the pumpkin, quarter it, remove the seeds and cut into slices together with the skin. Onions peel and likewise cut into slices. Chop the almond kernels coarsely. Wash chicken fillets and dab dry.
2
Heat the oil in a wide frying pan. Fry the chicken fillets on each side for about 3 minutes. Season with salt and pepper and remove. Add pumpkin, onions and chopped almonds to the hot frying fat and fry gently while turning.
3
Season with salt and pepper. Deglaze with sherry and 150-200 ml water and bring to the boil. Place chicken fillets on top, cover and stew for 5-7 minutes.
4
Wash and halve the tomatoes. Stir cream and ground almonds into the sherry stock. Spread the tomatoes around the chicken fillets. Cover and braise for about 10 minutes. Season again with salt and pepper.
5
Bread or rice tastes good with it.