Hummus and paprika crusted chicken with roast pumpkin

Moroccan-spiced chicken breast is baked until golden with pumpkin and courgettes. Served with steamed peas alongside

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
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Hummus and paprika crusted chicken with roast pumpkin
  • 500 gram pumpkin, deseeded, peeled and cut into bite-sized pieces
  • 1 courgette, chopped
  • 1 onion, quartered
  • 4 clove garlic, chopped
  • 1 tablespoon dried mixed herbs
  • 600 gram chicken breast, skin removed and cut into 4 pieces
  • 4 tablespoon Signature Range Moroccan Spice and Garlic Hummus
  • 2 tablespoon paprika
  • 2 tablespoon coriander, chopped
  • 200 gram frozen peas, steamed


Hummus and paprika crusted chicken with roast pumpkin
  • 1
    Preheat oven to 200°C.
  • 2
    In a large ovenproof dish, toss together oil, pumpkin, courgette, onion, garlic and herbs. Season with salt and pepper. Place in the oven and roast for 20 minutes, tossing now and again.
  • 3
    Score chicken flesh diagonally (not all the way through). Season with salt and pepper. Spread 1 Tbsp of hummus over each piece of chicken covering each piece.
  • 4
    Remove the dish from the oven and very carefully place the chicken pieces on top of the pumpkin.
  • 5
    Drizzle with a little olive oil and sprinkle over paprika. Return to the oven and bake for 20 minutes or until the chicken is cooked through and golden.
  • 6
    Garnish with coriander. Serve with steamed peas.