HARISSA CHICKEN & ROAST PUMPKIN

SERVES 4 PREP 15 MINS + CHILLING COOK 45 MINS PER SERVE 1693kj

Woman’s Day (Australia) - - Food to Love -

2 tbsp olive oil

1 tbsp harissa paste

1kg chicken thigh fil­let

1kg Jap pumpkin, seeded, wedges

2 tbsp pure maple syrup

500g frozen broad beans, blanched, pods re­moved

1 garlic clove, crushed

may­on­naise, mint leaves, to serve

1 In a small bowl, com­bine half oil and harissa. Ar­range chicken in a shal­low dish and brush all over with harissa mix­ture. Chill at least 15 mins. 2 Pre­heat oven to mod­er­ate, 180°C. 3 Ar­range pumpkin in a bak­ing dish. Driz­zle with maple syrup and half re­main­ing oil. Sea­son. Bake 35-40 mins, un­til golden.

4 Pre­heat a char­grill plate on high. Cook chicken 4-5 mins per side un­til cooked through.

5 Re­serve one-third each chicken, pumpkin and broad beans for lunch. In a bowl, toss re­main­ing broad beans with garlic and re­main­ing oil. Sea­son to taste.

6 Serve chicken with pumpkin and broad beans and scat­ter with mint leaves. Ac­com­pany with may­on­naise.

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