Winter veg is coming out of season so make the most of it before the return of Spring greens! If pumpkin is hard to get your hands on, butternut squash or sweet potato is a great substitute.
- 4 x Free Range or Organic Springfield Chicken Breasts
- 1 Pumpkin
- 1 x 400g Tin of Chickpeas in Water
- 1 x Medium Onion
- 2 x Garlic Cloves
- 1/2 Teaspoon of Dried Chili Flakes
- 1 Handful of Fresh Coriander Leaves
- 2 Teaspoons of Dried Cumin
- 1 Tablespoon of Olive Oil
- Juice and Zest of 1 Lemon
- 1 Tablespoon of Currants (optional)
- Combine the cumin and chili in a bowl with a small amount of salt and pepper.
- Place your chicken breasts into a dish and cover them with the tablespoon of olive oil. Sprinkle half of the chili mixture over the chicken – (you can do this a day in advance if you wish the marinade your chicken overnight for richer flavor.
- Place your pumpkin into a pan of lightly salted boiling water. Cook your pumpkin chunks until almost cooked. Cooking times here depend on the size of your chunks but make sure to leave the pumpkin aldente as it’s about to go straight onto the grill.
- Heat a barbecue/grill-pan on a medium heat. Place your chicken onto the grill-pan and cook for about 5-6 minutes on each side or until cooked.
- Meanwhile, heat another tablespoon of oil in a frying pan over medium heat. Stir in onion, garlic, currants and the remaining spice mix for 4 minutes or until soft. Drain and stir in the chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and half of the lemon juice. Season to taste with salt and pepper.
- Your pumpkin should be virtually cooked so place it onto the grill for a couple of minutes to get some charred colour.
- Cut the pumpkin and chicken into pieces. This is a great way to ensure that your chicken is cooked and not pink in the middle. Plate up with the remaining lemon juice drizzled over the top and serve with your warm chickpea salsa.