Summary

Ingredients

• 1 Hokkaido pumpkin (se) (Potimarron)
• salt and pepper
• 1 pinch (s) nutmeg
• 1 pinch (s) turmeric
• 1 pinch (s) cinnamon
• 0.5 pinch ½ (s) Madras curry powder
• 1 pinch (s) Provencale spice mixture
• 3 tablespoon olive oil
• some stalks rosemary
• 1 tablespoon honey
• 1 cl balsamic vinegar
• 200 g chicken breast fillet (s)
• 1 small onion (s) or shallot
• 2 fig (s)

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Peel and core the pumpkin and cut into small pieces. Place the pumpkin pieces on a baking tray and sprinkle with the olive oil. Add the salt, pepper and nutmeg, turmeric, cinnamon and curry. Fry on the second groove from the bottom until the pumpkin pieces reach a darker brown color, this takes about 40 minutes.
3. 15 minutes before the end, cut the chicken breast into pieces and fry them with a little oil. Salt and pepper and then add the honey. Cut the figs into thin roundels, chop the onion and add both to the chicken. Pour the balsamic vinegar over it and add a little rosemary. Scatter the rest of the rosemary over the pumpkin pieces. Glaze the chicken and figs for 2-3 minutes with the lid closed.
4. Serve together.