CHICKEN WITH PUMP­KIN AND SPICY NUTS

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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 40- 45 min

salt and freshly ground pep­per 10 ml ( 2 t) ground cumin 20 ml ( 4 t) co­rian­der seeds, toasted 4- 6 chicken pieces 30 ml ( 2 T) oil

PUMP­KIN

500 g pump­kin 30 ml ( 2 T) olive oil

NUTS

50 g al­monds, roughly chopped 10 ml ( 2 t) soft brown sugar pinch of salt 2 ml ( ½ t) chilli flakes 30 ml ( 2 T) honey 15 ml ( 1 T) wa­ter 15 ml ( 1 T) oil Pre­heat the oven to 200 ° C. 1 Us­ing a mor­tar and pes­tle, pound the salt, pep­per, cumin and co­rian­der seeds un­til fine. 2 Rub the chicken pieces with the spice mix­ture and ar­range on a bak­ing sheet. Driz­zle the oil over and roast for 40- 45 min­utes or un­til done. 3 Pump­kin Put the pump­kin on a bak­ing sheet, driz­zle the oil over and roast with the chicken for 30 min­utes or un­til done. 4 Nuts Heat the ingredients in a small saucepan, stir­ring un­til the sugar has dis­solved. 5 Spoon the mix­ture over the pump­kin and serve with the chicken and fresh pars­ley, if pre­ferred.

The spice mix­ture for the chicken is also de­li­cious when rubbed into lamb ribs.

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