Spicy rosemary pumpkin from the oven with glazed honey chicken and fresh figs

Ingredients for 2 servings:

• 1 Hokkaido pumpkin (se) (Potimarron)
• salt and pepper
• 1 pinch of nutmeg
• 1 pinch(s) of turmeric
• 1 pinch of cinnamon
• ½ pinch(s) of Madras curry powder
• 1 pinch of Provençal spice mix
• 3 tbsp olive oil
• a few stalks of rosemary
• 1 tbsp honey
• 1 cl balsamic vinegar
• 200 g chicken breast fillet(s)
• 1 small onion(s) or shallot
• 2 figs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Low carb, autumnal

Preheat the oven to 200°C (top/bottom heat). Peel and deseed the pumpkin, and cut into small pieces. Place the pumpkin pieces on a baking sheet and drizzle with olive oil. Season with salt and pepper, and add nutmeg, turmeric, cinnamon, and curry powder. Roast on the second rack from the bottom until the pumpkin pieces turn a darker brown, about 40 minutes. 15 minutes before the end, cut the chicken breast into pieces and sear them with a little oil. Season with salt and pepper, then add the honey. Slice the figs into thin rounds, finely chop the onion, and add both to the chicken. Pour over the balsamic vinegar and add a little rosemary. Sprinkle the remaining rosemary over the pumpkin pieces. Glaze the chicken and figs for 2-3 minutes with the lid closed. Serve together.