When you’ve had a long day at the office, but still want to sit down with a satisfying plate of home-cooked food – save this recipe! Golden roast chicken pieces with a side of roasted pumpkin chunks & onion wedges, plus a fresh salad. Serve with red pepper hummus and you’re done!
Golden Chicken & Red Hummus
Golden Chicken & Red Hummus
with roasted pumpkin, red onion & pecan nuts
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Cucumber
- Free-range Chicken Pieces
- NOMU Roast Rub
- Pecan Nuts
- Pumpkin Chucks
- Pumpkin Chunks
- Red Onion
- Red Onions
- Red Pepper Hummus
- Salad Leaves
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY VEGGIES
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray along with the pumpkin pieces and the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GET SOME PREP DONE
Thinly slice the tomato and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 5ml increments until drizzling consistency. Season.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the chopped pecans.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden chicken and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Free-range Chicken Pieces - 2
Pumpkin Chunks - 250g
Red Onion - 1
NOMU Roast Rub - 10ml
Tomato - 1
Salad Leaves - 20g
Cucumber - 50g
Red Pepper Hummus - 30ml
White Wine Vinegar - 15ml
Pecan Nuts - 10g
CRISPY VEGGIES
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray along with the pumpkin pieces and the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GET SOME PREP DONE
Thinly slice the tomato and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 5ml increments until drizzling consistency. Season.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the chopped pecans.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden chicken and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Free-range Chicken Pieces - 4
Pumpkin Chunks - 500g
Red Onion - 1
NOMU Roast Rub - 20ml
Tomato - 1
Salad Leaves - 40g
Cucumber - 100g
Red Pepper Hummus - 60ml
White Wine Vinegar - 30ml
Pecan Nuts - 20g
CRISPY VEGGIES
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray along with the pumpkin pieces and the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GET SOME PREP DONE
Thinly slice the tomato and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 10ml increments until drizzling consistency. Season.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the chopped pecans.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden chicken and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Free-range Chicken Pieces - 6
Pumpkin Chucks - 750g
Red Onions - 2
NOMU Roast Rub - 30ml
Tomatoes - 2
Salad Leaves - 60g
Cucumber - 150g
Red Pepper Hummus - 90ml
White Wine Vinegar - 45ml
Pecan Nuts - 30g
CRISPY VEGGIES
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray along with the pumpkin pieces and the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GET SOME PREP DONE
Thinly slice the tomato and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 10ml increments until drizzling consistency. Season.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the chopped pecans.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden chicken and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Free-range Chicken Pieces - 8
Pumpkin Chunks - 1kg
Red Onions - 2
NOMU Roast Rub - 40ml
Tomatoes - 2
Salad Leaves - 80g
Cucumber - 200g
Red Pepper Hummus - 125ml
White Wine Vinegar - 60ml
Pecan Nuts - 40g
Woolies Products in this dish
