There ain't muffin like lesley's cooking

2 servings

Ingredients

Quantity Ingredient
2 Roast chicken breast fillets; skin removed
1 425 gram can pumpkin
2 Eggs
1 tablespoon Greek yoghurt
2 tablespoons Milk
55 grams Grated Monterey Jack cheese
225 grams Plain flour
2½ teaspoon Baking powder
½ teaspoon Ground cumin
½ teaspoon Ground coriander
55 grams Butter
100 millilitres White wine
1 Chicken stock cube
1 Onion
9 tablespoons Olive oil
1 teaspoon Icing sugar
Few fresh parsley leaves
50 millilitres Double cream
1 Orange; peeled and
; segmented
2 Dried habanero chillies
1 small Bunc fresh chives
½ Lime; juice of
2 Thick slices bread; crusts removed
85 grams Cherry tomatoes; cut in half
Half an iceberg lettuce; shredded
Salt and pepper

Directions

Preheat oven to 240c/475f/Gas 9.

1 Cut the chicken into thin slices on the diagonal. Mix together 2 tbsp pumpkin, eggs, yoghurt, milk and grated cheese.

2 Place the flour, baking powder and a pinch of salt in a bowl, add the pumpkin mixture and mix to make a dropping consistency - add a little more milk if necessary.

3 Grease a muffin tin, spoon in the mixture and bake in the oven for 12-15 minutes, or until well risen and golden brown.

4 Heat a frying pan, add the cumin and coriander and cook for a minute. Add the butter and cook for two minutes.

5 Spoon the rest of the pumpkin into a pan, add the white wine and heat.

Add 150ml/ ¼ pint boiling water, stock cube and the spice and butter mixture and simmer for 10 minutes.

6 Cut the onion into wedges and separate into pieces two layers thick. Heat 2 tbsp olive oil in a frying pan, add the onions, cook for two minutes, sprinkle over the icing sugar and continue cooking until the onions have caramelised.

7 Heat 1 tbsp olive oil in a griddle pan, add half the chicken and heat through for a few minutes. Add the caramelised onions and a few parsley leaves and season.

8 Add the cream to the soup, season and serve in bowls. Arrange the chicken and onion mixture on top with the orange segments and serve with the muffins.

9 Soak the chillies in boiling water for 5-8 minutes until softened, then drain and chop.

10 Place the chopped chillies in a mini food processor with 4 tbsp olive oil, chives, lime juice, season and blitz. Cut the bread into cubes.

11 Heat 2 tbsp olive oil in a frying pan, add the bread cubes and cook for a few minutes to brown all over.

12 Add the remaining chicken slices and the cherry tomatoes and heat through for about four minutes, tossing occasionally.

13 Drizzle some chilli dressing over the lettuce and toss. Arrange the lettuce on a plate, spoon the warm chicken, tomatoes and croutons on top and pour over the rest of the dressing.

Converted by MC_Buster.

NOTES : Chef - Lesley Waters

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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