Braised almond chicken with pumpkin and cherry tomatoes

Name: Braised almond chicken with pumpkin and cherry tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Hokkaido pumpkin (about 1/2); 2 medium-sized onions; 80 g Almond kernels with skin; 4 (approx. 600 g) Chicken filets; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml cream sherry; 300 g cherry tomatoes; 30 g ground almonds with skin; 150 g Whipped cream

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Hokkaido pumpkin (about 1/2)
2 medium-sized onions
80 g Almond kernels with skin
4 (approx. 600 g) Chicken filets
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml cream sherry
300 g cherry tomatoes
30 g ground almonds with skin
150 g Whipped cream

Directions

1
Wash the pumpkin, dab dry and remove the seeds. Cut the pumpkin into slices. Peel onions and cut them into slices as well. Chop almond kernels coarsely. Wash the chicken fillets and pat them dry
2
Heat the oil in a wide frying pan and fry the chicken fillets in it, turning them over. Season with salt and pepper and take out. Add onions and chopped almonds to the hot frying fat and brown lightly while stirring. Deglaze with sherry and 150-200 ml water. Bring to the boil, add pumpkin and season with salt and pepper. Spread chicken fillets on top and braise covered for about 5 minutes
3
Wash the tomatoes, drain and possibly halve them. Spread ground almonds and tomatoes around the chicken fillets and pour on cream. Season to taste with salt and pepper, cover and braise for 10-12 minutes.