Harissa Halloween Chicken
with Smashed Pumpkin
Happy Harissa Halloween! This auspicious spicy chicken breast will clear any cobwebs from your tastebuds – it’s monstrously good. Smashing pumpkin is backed up by its accomplices; zesty citrus, fresh parsley and cool yoghurt. You’ll be cheering for this scrumptious, spicy superstar all the way to the final bite.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
pumpkin
2 tsp
harissa paste
2 fillet
free range chicken breast
½
red onion
1 clove
garlic
½ sachet
cumin
1 tin
chickpeas
½
lemon
½ bunch
parsley
1 tub
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, remove the pumpkin skin and roughly chop. Halve the chicken breast lengthways. Finely chop the red onion and parsley, peel and crush garlic, and drain and rinse the chickpeas. Lastly, juice the lemon.
Toss the pumpkin in half of the olive oil and season with salt and pepper. Spread out on a lined oven tray. Cook in the oven for 30 minutes, or until tender, turning halfway through.
Meanwhile, combine the harissa paste and a dash of olive oil in a small bowl and season with salt. Rub the harissa mixture all over the chicken breast.
Heat a dash of olive oil in a medium ovenproof frying pan. Cook the chicken for 2 minutes on each side and then transfer to the oven to cook for the last 10 minutes of the pumpkin’s cooking time. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.
While the chicken is in the oven, heat the remaining olive oil in a medium frying pan. Add the red onion and cook for 3 minutes or until soft. Add the garlic and cumin and cook until fragrant. Add the chickpeas and cook for 3-4 minutes, or until they start to brown a little. Add the lemon juice and parsley and then remove from the heat. Add the roast pumpkin to the pan and, using a potato masher or fork, roughly smash the pumpkin and chickpeas. Season to taste with salt and pepper.
To serve, divide the harissa chicken and chickpea smash between plates. Dollop with the Greek yoghurt.