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Cumin chicken and pumpkin with warm chickpea salsa
Cumin chicken and pumpkin with warm chickpea salsa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Enhance BBQ chicken with zesty garlic chickpea salad.
Ingredients:
  • 5.00 gm ground cumin
  • 1/2 tsp chilli flakes
  • 2 large (about 600g) chicken breast fillets, halved lengthways
  • 18.20 gm olive oil
  • 850g Kent pumpkin, cut into wedges
  • 42.00 gm lemon juice
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 30.00 ml currants
  • 400g can chickpeas, rinsed, drained
  • 62.50 ml fresh coriander leaves
  • 20.00 ml lemon zest
Instructions:
  • In a bowl, mix cumin and chili. Sprinkle half of the mixture over the chicken along with 1 teaspoon of oil.
  • Place pumpkin in a microwave-safe bowl, cover, and microwave on high for 6 minutes until just tender. Pat dry, then drizzle with 1 teaspoon of oil and season to taste.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill the pumpkin, turning occasionally, until tender, about 6-8 minutes. Grill the chicken, turning occasionally, until cooked through, about 5-6 minutes. Finish by drizzling 1 tablespoon of lemon juice over the dish and keep it warm.
  • Heat the remaining oil in a frying pan over medium heat. Saute onion, garlic, currants, and the remaining spice mix until soft, for about 4 minutes. Add chickpeas and cook until warm, for about 3 minutes. Stir in coriander, lemon zest, and remaining lemon juice. Season to taste.
  • Dice the pumpkin and chicken. Serve alongside the flavorful warm chickpea salsa.

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