Friday, 23 August 2013

Cumin chicken and pumpkin with warm chickpea salsa Recipe

Photography by Jeremy Simons
Pump up the flavour of spiced barbecued chicken with a garlicky chickpea salad.

Serves: 4
Time to prep: 30 minutes

Ingredients
  • 2 tsp ground cumin
  • 1/2 tsp dried chilli flakes
  • 2 large (about 600g) chicken breast fillets, halved lengthways
  • 1 tbs olive oil
  • 850g Kent pumpkin, cut into wedges
  • 2 tbs lemon juice
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 tbs currants
  • 400g can chickpeas, rinsed, drained
  • 1/4 cup fresh coriander leaves
  • 1 tbs lemon zest

Method
  • Combine cumin and chilli in a bowl. Sprinkle half over chicken with 1 tsp oil.
  • Place pumpkin in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 tsp oil. Season.
  • Heat a barbecue grill or chargrill on medium-high. Cook the pumpkin, turning, for 6-8 minutes or until tender. Cook chicken, turning, for 5-6 minutes or until cooked. Drizzle over 1 tbs lemon juice. Keep warm.
  • Meanwhile, heat remaining oil in a frying pan over medium heat. Stir in onion, garlic, currants and the remaining spice mix for 4 minutes or until soft. Stir in chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and remaining lemon juice. Season.
  • Cut the pumpkin and chicken into pieces. Serve with the warm chickpea salsa.

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