Seeing as pumpkin season is upon us, I thought I’d share a delicious lunch recipe full of lovely fibre to help keep your gut happy. This recipe is a little adapted from a Riverford recipe – it’s delicious!
Pumpkin Steaks with Warm Humus and Chicken
Prep: 10 mins
Cook: 30 mins
4 chicken thighs, bone out (I like the skin on)
For the pumpkin:
1 small pumpkin – the recipe recommends a crown prince which is the greeny white one. It’s a dense pumpkin but I imagine others would work too
Oil (coconut, olive, avocado…)
For the humus:
Half a tin of chickpeas
Juice of 1 lemon
1/2 tsp each ground cumin, ginger, cinnamon, ground coriander and allspice
Sprinkle your chicken thighs with a little salt, paprika, cumin seeds and fennel seeds, then pop in the oven at 180C for about 30 minutes until cooked.
Cut your pumpkin into wedges (2-3 per person) about 1.5 inches wide, I kept the skin on, then rub lightly with oil
Start to cook it in a frying pan or griddle until it’s slightly charred on the outside, then sprinkle over the spices and a little salt, and pop it in the oven for about 20 minutes until cooked through
While you’re waiting, make the humus.
Caramelise the onions in some oil or butter – you need to cook them slowly so they caramelise rather than burn
Pop the onions in the blender with all the other ingredients and whizz
Pour the humus back into the pan to heat through
Serve the humus on a plate with the pumpkin wedges and chicken on top