Sumac Chicken with Moroccan Pumpkin
Ready in 35 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 26, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 26, 2018.
Ingredients
Pumpkin
- ¼ cauliflower *
- 1 parsnip
- ¼ cabbage *
- 800g diced pumpkin
- 2 Tbsp Moroccan spice mix
Chicken
- 600g chicken breasts
Hummus
- 100g green hummus
- 2 Tbsp mayo
To Serve
- 25g sliced almonds
- 2-3 tsp sumac
Steps
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Prep and cook veggies Preheat oven to 230oC. Cut cauliflower into medium florets; cut parsnip into 1 x 5cm sticks; thinly shred cabbage until you have 2-3 cups worth. Remove skin from pumpkin (if desired). Toss parsnip, pumpkin and Moroccan spice mix with a drizzle of oil on a lined oven tray. Season veggies and roast for about 25 minutes, until golden.
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Cook cauliflower Toss cauliflower with a drizzle of oil on a second lined oven tray, season and roast, on rack below pumpkin, for 10 minutes to begin with.
-
Cook chicken Pat chicken dry and season. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 3 minutes each side until golden but not cooked through.
-
Finish chicken Place chicken on tray with cauliflower and roast a further 6-8 minutes (depending on thickness), until chicken is cooked through and veggies are golden. If you have large chicken breasts, they may take a bit longer in the oven. Set chicken aside to rest before slicing thinly.
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Cook cabbage and mix hummus Return pan to medium-high heat with a drizzle of oil. Cook cabbage for about 2 minutes until tender. When veggies are cooked, combine on one tray, add cooked cabbage and toss to combine. Combine hummus and mayo in a small bowl.
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To serve, divide veggies between plates and top with sliced chicken and a dollop of hummus. Sprinkle over almonds and sumac.
Nutritional Information
Energy |
2048 kj 489 kcal |
---|---|
Protein | 34.9g |
Carbohydrate | 19.3g |
Fat | 29.2g |