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?
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.
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.