|
|
Preparation |
/ 30 min
|
- In a smaller sauce pan place the nutmeg pumpkin, previously cut into small pieces, garlic and s bay leaves and add enough water to cover the pumpkin, salt and cook until pumpkin becomes tender.
- In a spice mortar, combine all the ingredients for the marinade and marinate the chicken fillet (you can marinate the chicken fillet the day before).
- Roast the marinated chicken fillet in a pan on hot oil for about five minutes on each side.
- Mash the cooked nutmeg pumpkin using a hand-held blender and add the broth (the amount of added broth depends on the thickness of the soup).
- Cut the roasted chicken fillet into slices.
|
|
|
Serving suggestion |
Arrange the soup into plates, in the middle put a spoon of Greek yoghurt and chicken fillet.
|
|
|
Chef's tip |
As a finish you can top the soup with some chopped pistachio.
|
|
|
|
Ingredients |
/ serves 4 |
| 500 g |
cleaned nutmeg pumpkin |
| 200 g |
Greek yoghurt Vilikis |
| 1 |
chicken fillet Cekin |
| 2 bay |
leaes |
| 1 clove |
of garlic |
| |
nutmeg |
| |
broth |
| |
salt and pepper |
| For the chicken marinade: |
| 1 teaspoon |
honey |
| 2 tablespoons |
olive oil |
|
juice of half a lemon |
| |
chili |
| |
salt |
|
|
