Balanced Roast Curried Chicken Thighs

Nutrition per serve

Ingredients

• 2clov garlic
• 250g kent pumpkin
• 380g chickpeas
• 10g Sri Lankan curry powder
• 300g chicken thigh fillets
• 50g baby spinach leaves
• 130g natural yoghurt
• 30ml olive oil
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Crush or finely chop 2 garlic cloves. Cut the unpeeled pumpkin into thin wedges (see Make it yours). Drain and rinse the chickpeas.
2. Step 2 — Roast pumpkin
   Combine the garlic, half the curry powder and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the pumpkin and chickpeas and toss to coat. Put on the lined tray and reserve the bowl. Roast for 10 mins or until the pumpkin is starting to soften.
3. Step 3 — Roast chicken
   Combine the remaining curry powder, 1 tbs olive oil and 1 tsp honey in the reserved bowl and season with salt and pepper. Add the chicken and turn to coat. Add the chicken to the tray with the pumpkin mixture and roast for a further 15-17 mins until the chicken is browned and the pumpkin is tender.
4. Step 4 — Add spinach
   Scatter the spinach over the roasted chicken and veggies and gently toss to combine.
5. Step 5 — Serve up
   Slice the chicken. Divide the chicken and veggies among plates or pop the tray on the table for everyone to help themselves. Drizzle with the yoghurt and enjoy!
6. Step 6 — Make it yours
   Pumpkin skin is edible, nutritious and delicious, especially when roasted. Leaving the skin on also saves time and waste, but you can remove it if you prefer.

Allergens

Sulfit, Milch