Spiced chicken bake with cumin pumpkin puree

serves / 4 prep / 1 hour

Ingredients

2 large fresh curry leaf sprigs, leaves stripped

2 large garlic cloves, crushed

1 1⁄2 tsp brown mustard seeds

1 1⁄4 tsp turmeric

1⁄2 tsp dried chilli flakes

2 tbsp light extra-virgin olive oil

8 (about 1.4kg) skinless chicken thigh cutlets, excess fat trimmed

1 large red onion, cut into wedges

Juice of 1⁄2 lemon

1.2kg kent pumpkin, peeled, deseeded, coarsely chopped

2 tsp ground cumin Steamed green beans, to serve

Fried curry leaves, optional

1. Preheat oven to 210C/190C fan-forced. Line 2 large baking trays with baking paper. Place curry leaves, garlic, mustard seeds, turmeric, chilli and 1 tablespoon oil in a large bowl. Add chicken and onion and toss to coat. Place on 1 prepared tray. Drizzle with juice. Season. Place pumpkin on remaining prepared tray. Drizzle with remaining oil. Sprinkle with cumin. Season. Toss to coat.

2. Roast chicken on top oven shelf, basting occasionally with pan juices, for 45-50 minutes or until browned and cooked through. Roast pumpkin on bottom oven shelf, turning once, for 40 minutes or until tender.

3. Place pumpkin in a heatproof bowl. Use a stick blender to puree until smooth. Serve chicken with pumpkin puree, beans and fried curry leaves, if using.