I suggest marinating the chicken but it’s fine if you don’t have time. Nothing better than a one pan dish.
1 red onion, cut into wedges
500 g Pumpkin chunks
8 large chicken thighs
1 orange, sliced
Marinade
3 tbsp baharat spice mix (I used Bart)
10 garlic cloves, peeled and roughly chopped
1 red chilli, roughly chopped
1 tsp salt
80 ml lemon juice
125ml olive oil
Mix the marinade ingredients.
Put the pumpkin, onion and chicken in a bowl, add the marinade and massage into the ingredients. Marinate for 30 minutes or over night.
Preheat the oven to 200C fan. Tip the pumpkin and chicken mixture into a roasting tin. Top with slices of orange. roast for 40 minutes.
Remove the orange slices and sprinkle with mint, parsley and spring onions.
Serve with orzo, blugar wheat or couscous.
Spiced Chicken & Pumpkin
Ingredients
- 1 red onion cut into wedges
- 500 g pumpkin skin removed and cut into chunks
- 8 large chicken thighs skin on bone it
- 1 orange sliced
- mint and parsley to garnish chopped
- 2 spring onions sliced
Marinade
- 3 tbsp baharat spice mix (I used Bart)
- 10 cloves garlic peeled and roughly chopped
- 1 red chilli roughly chopped
- 1 tsp salt
- 80 ml lemon juice
- 125 ml olive oil
Instructions
- Blitz the marinade ingredients.
- Put the pumpkin, onion and chicken in a bowl, add the marinade and massage into the ingredients. Marinate for 30 minutes or over night.
- Preheat the oven to 200C fan. Tip the pumpkin and chicken mixture into a roasting tin. Top with slices of orange. roast for 40 minutes.
- Remove the orange slices and sprinkle with mint, parsley and spring onions.
- Serve with rice or couscous.
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