Chutney Baked Chicken with Cinnamon Pumpkin Wedges

Easy meal to prepare

Serves: 4-6

Preparation time: 20 Minutes

Cooking time: 30 Minutes

Oven temperature: 200°C

Ingredients:

• 6 Chicken thighs & drums (mixed)
• 150ml Peach or apricot chutney
• 150ml Sour cream or crème fraiche 
• 5ml Worcestershire sauce
• 15ml Lemon juice
• 250g  Pumpkin, cut into wedges
• Olive oil
• 2 Cinnamon sticks
• 5ml Ground cinnamon
• 15ml Sugar
• 4 Spring onions, sliced
• Fresh coriander or micro herbs, to garnish

Method:

1. Mix the chutney, sour cream, Worcestershire sauce and lemon juice together.
2. Place the chicken thighs & drumsticks into a roasting pan and spoon the mixture over them. Set aside.
3. PUMPKIN:  Place the pumpkin wedges in roasting tin.
   Drizzle with olive oil and turn to coat.
   Add the cinnamon sticks.
   Roast in a preheated oven for 20 minutes.
4. Remove from the oven and turn the pieces of pumpkin over.
   Sprinkle with cinnamon and sugar.
   Return to the oven, along with the chicken.
   Roast for a further 20 minutes until the chicken is just cooked through and the pumpkin is tender.
   Remove from the oven and sprinkle the chicken with the spring onions.
5. Serve the chicken with the pumpkin and garnish with coriander or micro herbs.
   Accompany with rice and salad.

Credit:      Ideas Magazine
                   May/June 2017, pg. 47