Sumac Chicken with Moroccan Pumpkin

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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