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1 Chicken, pumpkin and crunchy museli

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Chicken, pumpkin and crunchy museli

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Ingredients

4 portion(s)

Pistachio and oat crunchy museli

  • 40 g brown sugar
  • 40 g Maple syrup
  • 1.5 tbsp olive oil
  • 1/4 tsp kosher salt or sea salt
  • 130 g shelled and unsalted pistachios
  • 100 g rolled oats
  • 20 g flaked almonds

Pumpkin puree

  • 700-800 g pumpkin, peeled, and cut into 2cm cubes
  • 30 g Butter, cut into cubes
  • 0.5 tsp sea salt
  • 150 g water
  • 1 tsp xanthan gum

Chicken and kale

  • 4 Skinless chicken breast fillets, (about 200-250g each)
  • sea salt, to season
  • freshly cracked black pepper, to season
  • 80 g extra virgin olive oil
  • 8 sprigs fresh thyme, leaves and stems
  • 900 g water, to steam
  • 200 g kale, trimmed, washed, and drained
  • 2-4 tbsp Dijon mustard, to taste
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Recipe's preparation

    Pistachio and oat crunchy museli

  1. Preheat oven to 150°C, line a large rimmed baking tray with baking paper and set aside.

  2. Place sugar, maple syrup, olive oil and salt into mixing bowl and warm 3 min/80°C/speed 1.

  3. Add pistachios, oats and almonds and combine 6 sec/speed 4, or until mix is evenly combined.

  4. Spread mix onto prepared baking tray and bake (150C) for eight minutes. Remove tray from oven and stir mix around the tray then return to oven and bake a further 6-8 minutes, or until crunchy museli is dry and lightly toasted. Set crunchy museli aside to cool completely (about 15 minutes).

  5. Place cooled crunchy museli mix into mixing bowl and chop 15 sec/speed 4, until a coarse crunchy museliconsistency is achieved. Some pistachios will still be whole at this stage. If you prefer a finer consistency, chop a further 10-15 sec/speed 4. Set crunchy museli aside until ready to serve. Clean and dry mixing bowl.

    6. Pumpkin purée

  6. Place all ingredients, except xanthan gum, into mixing bowl and cook 12-15 min/100°C/speed 1 or until pumpkin is cooked through.

  7. Add xanthan gum and blend 15-20 sec/speed 8, gradually increasing speed from speed 1 to speed 8, until a thick pouring consistency is achieved. Set purée aside in ThermoServer to keep warm until ready to serve. Rinse mixing bowl.

    8. Chicken and kale

  8. Season chicken breasts with salt and pepper and place each into a separate sandwich bag with an even amount of oil and thyme. Seal the bags, expelling as much air as possible, and place into Varoma dish and tray. Then set Varoma aside.

  9. Place 900g water into mixing bowl and heat 8 min/Varoma/speed 1. Next, place Varoma with chicken into position and steam 20-22 min/Varoma/speed 1, or until chicken is cooked through. Retain water in mixing bowl and set chicken aside to rest while you cook the kale.

  10. Place kale evenly into Varoma dish and onto Varoma tray and steam 5 min/Varoma/speed 1.

  11. To serve, take four large dining plates and place pumpkin purée into the middle of each. Spread it out into a circle, then top with a little kale, and one chicken breast. Top each chicken breast with Dijon mustard and spoon reserved granola on top to form a loose crust.

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11

Tip

This recipe makes four large serves so if you would prefer, you can also use the same recipe to serve six. Start Step 11 by spreading the Dijon mustard on each chicken breast, then slice the chicken at a slight angle, into about 2cm-wide slices and set aside. Take six plates and proceed with plating as per Step 11, dividing the chicken slices between each before you top each with granola.

Left over crunchy museli can be stored in an airtight container and added to yoghurt and fruit at breakfast or used as a base for homemade granola bars. A great breakfast idea is to make slow cooked eggs in your Thermomix and top them with the crunchy museli and a side of crispy bacon.

Left over pumpkin can easily be made into a soup by adding stock, water and a little cream if desired.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Yes the Granola does make

    Submitted by Thermomix in Australia on 24. September 2013 - 10:56.

    Yes the Granola does make enough for leftovers. In fact we used it for this recipe! Sweet steamed rhubarb with goats cheese

    Thermomix Head Office

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  • Sounds amazing. Im going to

    Submitted by CathyM on 23. July 2013 - 10:11.

    Sounds amazing. Im going to give this a go tonight. Thanks Scott for posting. Does the granola make enough for left overs ? id like to have some for breakfast too yummmmm tmrc_emoticons.)

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  • Sounds divine Scott thanks

    Submitted by Karenina on 23. July 2013 - 05:43.

    Sounds divine Scott thanks for sharing.  Can't wait to try the granola crust!

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