Moroccan Chicken with Pumpkin by Maya Nassar


(Makes four servings)

4 cloves garlic

4 chicken breasts

1 cup pumpkin

½ tbsp. of cumin

½ tbsp. paprika

½ tbsp. turmeric

1 tbsp. olive oil

400g cherry tomatoes

400g butternut squash

2 tbsp. lemon juice


Preheat the oven to 175 degrees Celsius. Chop the garlic and mix with coriander, paprika, cumin, turmeric, olive oil and lemon juice to create a paste. Rub the paste into chicken breast and chop pumpkin into wedges. Place pumpkin into baking dish with cherry tomatoes. Place chicken on top of vegetables and cook in preheated oven for 30 minutes. Top with coriander leaves.

Calories per serving: 350

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