Fried chicken breast with pumpkin pickle recipe
 James dishes up squash two ways: roasted in wedges and in a spicy pickle. All served with simply fried chicken breasts. 1 tromboncino squash or butternut squash 2 chicken breasts (preferably French-trimmed), skin onsalt and black pepper50g/1¾oz butter1 tbsp olive oil1 shallot, finely diced2 garlic cloves, finely sliced1 tbsp caster sugar5cm/2in piece fresh root ginger, finely grated½ tsp ground turmeric¼ tsp fenugreek seeds1½ tsp black onion seeds1 red chilli, finely chopped2 tbsp chopped coriander 2 tbsp mango chutney 1 tromboncino squash or butternut squash 2 chicken breasts (preferably French-trimmed), skin on salt and black pepper 50g/1¾oz butter 1 tbsp olive oil 1 shallot, finely diced 2 garlic cloves, finely sliced 1 tbsp caster sugar 5cm/2in piece fresh root ginger, finely grated ½ tsp ground turmeric ¼ tsp fenugreek seeds 1½ tsp black onion seeds 1 red chilli, finely chopped 2 tbsp chopped coriander 2 tbsp mango chutney Method Preheat the oven to 200C/400F/Gas 6.Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes.Season the chicken breast with salt and black pepper.Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through.Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes.Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes.Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes. Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes. Season the chicken breast with salt and black pepper. Season the chicken breast with salt and black pepper. Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through. Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through. Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes. Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes. Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes. Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes. Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside.