Cumin chicken and pumpkin with warm chickpea salsa – draining and rinsing chickpeas will result in a 41% sodium level reduction 🙂 Cumin … Recipe from Shakil … It’s unbelievably easy and sure to be a crowd-pleaser for all your guests!
2 teaspoons ground cumin
1/2 teaspoon MasterFoods® Chilli Flakes
2 large (about 600g) chicken breast fillets, halved lengthways
1 tablespoon olive oil
850g Kent pumpkin, cut into wedges
2 tablespoons lemon juice
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 tablespoons currants
400g can chickpeas, rinsed, drained
1/4 cup fresh coriander leaves
1 tablespoon lemon zest
Combine cumin and chilli in a bowl. Sprinkle half over chicken with 1 teaspoon oil.
Place pumpkin in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 teaspoon 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 tablespoon 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.