grilled chicken and pumpkin with warm chickpea salsa

Posted on | September 29, 2012 | 1 Comment

my husband produced a woolworths good taste magazine recently, with a recipe that contained several things he likes.
i tweaked it and we cooked it together, and it was so delicious and easy, i have to share it.

1. firstly, get enough chicken breast fillet for two people.
slice it into tenderloin-sized strips and marinate it in 1 tsp ground cumin and 1/4 tsp chilli flakes. (maurice added some of our fermented chilli paste for a serious kick)

2. cut up enough jap pumpkin into wedges for two people and steam it until it is just tender.

3. in olive oil, sauté half a chopped onion, 2 garlic cloves, 1 tsp fresh ginger.
when translucent, add 1 tsp turmeric, 1 tsp cumin, 1/4 tsp chilli flakes.
cook for a couple of minutes until fragrant.

4. add 2 tblsp sultanas ( or currants. or raisins), a can of rinsed chickpeas (we used a mix of chickpeas and butter beans), a chopped tomato, a sliced scallion.
cook for a couple of minutes. it is ok if the tomato stays chunky.

5. add the zest of a lemon and then juice the lemon into the mix.
add sea salt and fresh black pepper to taste. check for sweetness and tartness. add more lemon or a little red wine vinegar if needed.
throw in a handful of fresh coriander.
keep it warm.

6. meanwhile, get someone else to oil and grill the chicken strips and pumpkin.

7. serve spoonfuls of chickpea salsa with pumpkin and chicken.

Comments

hi, i'm patti flynn

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