Name: Hummus and paprika crusted chicken with roast pumpkin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

10M

Cook

40M

Total

50M

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 countdown.co.nz.

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Ingredients

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

Method

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.

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