Hay Hay it’s Donna Day is back after a short but sweet summer break.  The past couple weeks I have been tweeting and asking, what do you want.  Sweet?  Savory?  Everyone came back with savory.  Savory it is.  I picked an easy and delicious spicy chicken dish with pumpkin.  Vegetarians – let’s see your take on this recipe, maybe a little tofu or just an extra dose of pumpkin?  Don’t have pumpkin available in your part of the world, maybe add some butternut squash or kabocha?

* photo courtesy of Donna Hay

Please have your entries in to me by midnight of the 31st of October.  Complete rules can be found here.  Please keep in mind: Participants may make that exact same recipe as is, or put their own spin on the same recipe by altering an ingredient or two, while remaining within the theme.



Recipe:  Spicy Chicken, Pumpkin and Roasted Garlic Rice

  • 2 x 200g chicken breast fillets, skin on
  • 350g pumpkin, peeled and chopped
  • 1 head garlic, cloves separated
  • 2tablespoons olive oil
  • 1 teaspoon chilli flakes
  • 2cups cooked brown rice
  • 1 cup torn basil leaves
  • ¼ cup (60ml) white wine vinegar
  • 2tablespoons olive oil, extra

Preheat oven to 220ºC (425ºF). Place the chicken, pumpkin, garlic, olive oil and chilli on a baking tray and toss to combine. Roast for 20 minutes or until golden and cooked through. Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar and extra olive oil. Mix well to combine. Slice the chicken and serve with the rice. Serves 4.



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