Diana Henry’s Mexican chicken and pumpkin with pepita pesto
- March 2015
- Serves 4
- Hands-on time 30 min, oven time 40 min, plus marinating
Diana Henry’s Mexican chicken recipe is marinated with fresh thyme, oregano, cumin and allspice before being roasted with pumpkin and served with a pumpkin seed pesto.
If you can’t find pumpkin, you can use squash instead.
Diana says: “Use a big roasting tin to cook this – an old, bashed one is great– and take it to the table. This is casual eating at its very best, so I don’t bother to transfer the food to a platter. Quinoa and a salad of romaine leaves and avocado are great on the side. For the pepita pesto, you can stir the crumbled feta into it rather than sprinkling it on top if you prefer – it’s good with roast or grilled chicken, too.”
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