FOR THE MASHED PUMPKIN:
Put in a bag: 1/4 tsp of cumin, 1/2 tsp of oregano, 1/2 tsp of merken (you can add the spice you want or like the most), 1/2 tsp of paprika, 1/2 tsp of brown sugar, 1/2 tsp of rosemary, 1/2 tsp of sea salt, 1/2 tsp of pepper, 2 tbsp of olive oil, 2 tbsp of white or apple cider vinegar and 1/4 cup of beer.
Mix everything in the bag and add four boneless chicken breasts cut into strips. Knead the bag so the chicken impregnates. Allow to rest for more than an hour. Hopefully overnight.
Prepare a wok or pan with very hot oil. When you see smoke, add the chicken. Don’t move them for the first seconds to brown them. When they easily detach, move and add an onion and a bell pepper, both cut into strips. Add the marinade liquid, if left in the bag. Cook until the chicken is done. Add half a cup of soy sauce.
FOR THE MASHED PUMPKIN:
Put a piece of pumpkin wrapped in aluminum foil in the oven and cook at 460°F until tender and you can easily cut through with a knife. Put the inside of the mashed pumpkin in a pot and add 6.7 fl oz of cream, 1 tablespoon of butter, 2 tablespoons of cream cheese, salt and pepper.
Put the mashed pumpkin in a plate with the juicy chicken, cherry tomatoes and pomegranate.
Recipe by: @valenmacauliffe
