chicken with pumpkin and walnuts

The weather has really started to cool down here and as the seasons change, so does my style of cooking. I've started making more soups, casseroles and puddings. Things look different in the fruit shop as well as apples, pears and pumpkins take the place of the summer fruit and vegetables. Just recently, one of my patients introduced me to a new food magazine, Australian Good Food. April's issue was filled with pumpkin recipes and as I had some pumpkin in the fridge, I thought I'd try their recipe for oven baked chicken with pumpkin and walnuts.

Apart from fresh sage, I had all the other ingredients in the fridge. You pretty much throw everything into one pan and leave it to cook, the kind of dinner I like to make when I come home from work.

The toasted walnuts make this a surprisingly rich dish. I'd be tempted to leave them out next time or perhaps use pine nuts instead.

I'm off to have some dinner so I'll see you all again next week,



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