Tarragon Chicken with Roast Pumpkin

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut carrot into 1cm sticks; cut onion into 1cm wedges; finely chop thyme leaves. Toss all with pumpkin and a drizzle of oil on prepared tray. Season and roast for about 25 minutes until tender. Turn once during cooking.
2. Shred cabbage until you have about 1½ cups worth and set aside. Grate courgette and set aside. Pat chicken dry and cut into 2cm slices widthways. Season and toss in a bowl with tarragon blend and a drizzle of olive oil.
3. Heat a medium, dry fry-pan on medium-high heat. Cook almonds, stirring, for about 2 minutes until golden and toasted. Set aside and return pan to heat. Cook chicken for 2-3 minutes each side, until just cooked through. Remove from pan and set aside.
4. Add a drizzle of oil to the pan and cook cabbage for 2-3 minutes until starting to soften. Add stock to pan and cook until liquid is almost evaporated, 2-3 minutes. Return chicken to pan (along with any resting juices).
5. Remove pan from heat and stir through grated courgette and sour cream, until combined. Season to taste. When roast veggies are cooked, add mustard, vinegar and olive oil to tray. Toss to combine and season to taste.
6. To serve, divide roast pumpkin between plates and top with tarragon chicken and a sprinkle of almonds.