Cumin chicken with pumpkin, fennel and grapes
A ridiculously easy and sublimely tasty dinner that only uses one bowl and one tray
How long will it take?
45 minutes
What’s the serving size?
4 serves
What do I need?
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 butternut pumpkin halved lengthwise, seeded, cut into 1cm half moons
- 1 fennel bulb, cut in half lengthwise, sliced into 1cm wedges with core intact
- 1 cup grapes
- 1 tablespoon olive oil
- 4 chicken breasts
- 1/4 cup torn fresh mint leaves
How do I make it?
- Position rack in upper third of oven and preheat to 200O. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss pumpkin, fennel, and grapes with oil and half of spice mixture on rimmed baking tray and arrange in a single layer.
- Rub chicken breasts with remaining spice mixture and arrange on top of fruit and vegetables. Roast until cooked.
- Divide chicken, fruit, and vegetables among 4 plates and top with mint.
Recipe and image from epicurious.com
