Grilled chicken fillet with pumpkin puree, Cajunseasoning

  • Main course
  • 4 Persons
  • 30 min


  • 500 g. chicken fillet, preferably bio quality
  • 2 table spoons of fresh lime or lemon juice
  • 2 garlic cloves crushed in the garlic press
  • 5 table spoons of sunflower or olive oil
  • 2 shallots
  • 2 tea spoons of Cajun seasoning
  • 300 g. butternut pumpkin
  • 1 dl. fowl or vegetable broth
  • salt and a grinding of pepper to tastePeper uit de molen en zout naar smaak

One glass La Trappe PUUR (4,7%)

More about La Trappe PUUR (4,7%)


  • Dice the chicken fillet into regular cubes.
  • Mix 3 table spoons of oil, fresh lime or lemon juice and garlic from the press in a bowl and marinate the chicken fillet cubes for 2 hours.
  • Turn the cubes every now and then.
  • Peel the butternut pumpkin and the shallots and cut into pieces.
  • Heat two table spoons of oil in a frying pan and briefly stir-fry the shallots and pumpkin chunks.
  • Add the broth and stew the mix on your lowest-output burner with the lid on the pan for 15 to 20 minutes.
  • Add pepper and salt to taste, let it cool down a bit and mash with a stick blender.
  • Dab the chicken fillet cubes with kitchen paper and thread onto skewers.
  • Roast under a hot oven grill, on a grill pan, or on the barbecue grill, until golden all around.
  • Sprinkle the roasted cubes with the Cajun spices.
  • Distribute skewers and pumpkin puree over preheated dishes, accompanied by a good glass of cooled La Trappe PUUR.

Recipe from Han Hidalgo