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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Crispy Cumin Coated Chicken?
The preparation time for Crispy Cumin Coated Chicken with pumpkin chunks, chickpea salsa & sultanas is between 20 and 35 minutes.
What is the total time required to make Crispy Cumin Coated Chicken with pumpkin chunks, chickpea salsa & sultanas?
The total time required to make Crispy Cumin Coated Chicken with pumpkin chunks, chickpea salsa & sultanas is between 40 and 55 minutes.
How many servings does Crispy Cumin Coated Chicken provide?
4 servings
What are the main ingredients in Crispy Cumin Coated Chicken?
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
What is the nutritional information of Crispy Cumin Coated Chicken?
Calories: 863, Carbs: 114 grams, Fat: grams, Protein: 51.1 grams, Sugar: 24.1 grams, Salt: 126 grams
How do I prepare Crispy Cumin Coated Chicken?
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!
What should be prepared from my kitchen to make Crispy Cumin Coated Chicken?
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
How many calories does Crispy Cumin Coated Chicken have?
863 calories
How much fat content does Crispy Cumin Coated Chicken have?
grams
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