Recipe

Chonk Chicken with Squash Risotto

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Chonk Chicken with Squash Risotto

I chonk everything and all because I can, frothy butter with cumin and asafoetida with seared chicken and sweet roasted squash risotto.




Ingredients to serve 2

  • 2 x Chicken Breasts
  • 5g x DD Spice Mix
  • 200g x Pumpkin Chunks
  • ½ x Onion - diced
  • 10g x Crushed Garlic
  • 2.5g x Sage - leaves pulled from stem and roughly chopped
  • ½ head x Cauliflower - chopped or grated into rice
  • 75ml x Cream
  • 15g x Parmesan - grated
  • 75ml x DD Squash Puree
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts
  • 10g x DD Spice Mix
  • 400g x Pumpkin Chunks
  • 1 x Onion - diced
  • 20g x Crushed Garlic
  • 5g x Sage - leaves pulled from stem and roughly chopped
  • 1 head x Cauliflower - chopped or grated into rice
  • 150ml x Cream
  • 30g x Parmesan - grated
  • 150ml x DD Squash Puree
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well.

Gino's Tip

Be sure to pat your dry meat dry with a paper towel to absorb any moisture, this will prevent splattering when frying and promote even caramelization and browning.

Step 1 - Roasted Pumpkin

Mix your pumpkin in a large mixing bowl with some olive oil, your roughly chopped sage, salt and pepper. Spread onto an oven tray, cover with foil and place into the oven for 10-12 minutes. Remove your foil, give your pumpkin a good flip or toss and continue roasting for 10-12 minutes until lightly browned and tender. Once your butternut is done fold it into your squash risotto - you will be making it in the next step.

Step 2 - Squash Risotto

Heat a large casserole pan over med-high heat. Add a glug of olive oil and sweat your diced onion and chopped garlic for 4-5 minutes until soft and translucent. Now add your cauliflower rice and cook for 4-5 minutes until just about tender. Proceed to add your DailyDish Squash Puree and cream. Cook for 3-4 minutes until heated through then mix in half of your parmesan. Season to taste with salt and pepper to your liking and transfer to a serving dish to keep warm in the microwave until all your components are ready.

Step 3 - Chonk Chicken - See Gino's Tip

Season your chicken breast with salt and pepper. Heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is hot but not smoking, fry your breasts for 3-4 minutes on each side, transfer to a chopping board. To your hot pan add your butter and your DailyDish Spice Mix, allow your butter to froth, remove your pan from the heat and add your chicken breast to the pan, basting with your chonk butter.

To Serve

Divide your squash risotto amongst your servings and top with your chonk chicken and butter