Lush, crispy, cumin-coated chicken pieces sit alongside chunky pumpkin. A spicy chickpea salsa with sweet pops of golden sultanas and a zip of fried garlic elevates this wholesomely chic dish to a whole new level. Quick and easy, simple and tasty!
Crispy Cumin Coated Chicken
Crispy Cumin Coated Chicken
with pumpkin chunks, chickpea salsa & sultanas
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Chickpeas
- Free-range Chicken Pieces
- Fresh Chilli
- Fresh Chilliea
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Ground Cumin
- Onion
- Pumpkin Chucks
- Pumpkin Chunks
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
START
Preheat the oven to 200°C. Place the chicken pieces on half of a roasting tray, toss with the cumin and oil, and season. Place the pumpkin pieces on the half of the roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
CRISPY CHICKPEAS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 10-12 minutes until crispy and golden in colour. For the best result, only shift occasionally. If they start to pop out, use a lid to rein them in! In the final 1-2 minutes, add the grated garlic, chopped sultanas, and fry for 1-2 minutes until fragrant, shifting constantly.
SPICY SALSA
Place the crispy chickpeas mixture in a bowl. Add the diced onion to taste, baby tomatoes, and ½ of the chopped coriander. Toss through sliced chilli, white wine vinegar, and seasoning – all to taste!
DELICIOUS DINNER
Plate up the pumpkin alongside the chicken and chickpea salsa. Garnish with the remaining coriander. Well done, Chef!
Free-range Chicken Pieces - 2
Ground Cumin - 5ml
Pumpkin Chunks - 250g
Chickpeas - 120g
Garlic Clove - 1
Golden Sultanas - 10g
Onion - 1
Baby Tomatoes - 80g
Fresh Coriander - 5g
Fresh Chilli - 1
White Wine Vinegar - 20ml
START
Preheat the oven to 200°C. Place the chicken pieces on half of a roasting tray, toss with the cumin and oil, and season. Place the pumpkin pieces on the half of the roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
CRISPY CHICKPEAS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 12-15 minutes until crispy and golden in colour. For the best result, only shift occasionally. If they start to pop out, use a lid to rein them in! In the final 1-2 minutes, add the grated garlic, chopped sultanas, and fry for 1-2 minutes until fragrant, shifting constantly.
SPICY SALSA
Place the crispy chickpeas mixture in a bowl. Add the diced onion to taste, baby tomatoes, and ½ of the chopped coriander. Toss through sliced chilli, white wine vinegar, and seasoning – all to taste!
DELICIOUS DINNER
Plate up the pumpkin alongside the chicken and chickpea salsa. Garnish with the remaining coriander. Well done, Chef!
Free-range Chicken Pieces - 4
Ground Cumin - 10ml
Pumpkin Chunks - 500g
Chickpeas - 240g
Garlic Cloves - 2
Golden Sultanas - 20g
Onion - 1
Baby Tomatoes - 160g
Fresh Coriander - 10g
Fresh Chilli - 1
White Wine Vinegar - 40ml
START
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with some paper towel, toss with the cumin and oil, and season. Place the pumpkin pieces on a separate roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp.
CRISPY CHICKPEAS
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-20 minutes until crispy and golden in colour. For the best result, only shift occasionally. If they start to pop out, use a lid to rein them in! In the final 1-2 minutes, add the grated garlic, chopped sultanas, and fry for 1-2 minutes until fragrant, shifting constantly.
SPICY SALSA
Place the crispy chickpeas mixture in a bowl. Add the diced onion to taste, baby tomatoes, and ½ of the chopped coriander. Toss through sliced chilli, white wine vinegar, and seasoning – all to taste!
DELICIOUS DINNER
Plate up the pumpkin alongside the chicken and chickpea salsa. Garnish with the remaining coriander. Well done, Chef!
Free-range Chicken Pieces - 6
Ground Cumin - 15ml
Pumpkin Chucks - 750g
Chickpeas - 360g
Garlic Cloves - 3
Golden Sultanas - 30g
Onion - 1
Baby Tomatoes - 240g
Fresh Coriander - 15g
Fresh Chillies - 2
White Wine Vinegar - 60ml
START
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with some paper towel, toss with the cumin and oil, and season. Place the pumpkin pieces on a separate roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp.
CRISPY CHICKPEAS
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-20 minutes until crispy and golden in colour. For the best result, only shift occasionally. If they start to pop out, use a lid to rein them in! In the final 1-2 minutes, add the grated garlic, chopped sultanas, and fry for 1-2 minutes until fragrant, shifting constantly.
SPICY SALSA
Place the crispy chickpeas mixture in a bowl. Add the diced onion to taste, baby tomatoes, and ½ of the chopped coriander. Toss through sliced chilli, white wine vinegar, and seasoning – all to taste!
DELICIOUS DINNER
Plate up the pumpkin alongside the chicken and chickpea salsa. Garnish with the remaining coriander. Well done, Chef!
Free-range Chicken Pieces - 8
Ground Cumin - 20ml
Pumpkin Chunks - 1kg
Chickpeas - 480g
Garlic Cloves - 4
Golden Sultanas - 40g
Onion - 1
Baby Tomatoes - 320g
Fresh Coriander - 20g
Fresh Chilliea - 2
White Wine Vinegar - 80ml
Woolies Products in this dish
