Fragrant roasted chicken with cinnamon pumpkin and broccolini
This roast chicken is seasoned with a mix of Moroccan spices and paired with cinnamon-y pumpkin and broccolini.
Servings 4
Ingredients
- 1 chicken (pastured if possible)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp ground paprika
- 2 tsp sea salt
Cinnamon pumpkin
- 1/2 small butternut pumpkin
- 1/2 tsp cinnamon
- pinch of salt
Broccolini
- 1 bunch broccolini
Instructions
Chicken
- Preheat oven to 220°C (200°C fan-forced).
- Mix the spices to season the chicken. Place it in a cast iron pot (lid off).
- Roast chicken with the legs toward the back of the oven. If you have an instant read or probe thermometer, the thickest part of the thigh should measure 74°C. This should take 75-90 minutes depending on the size of your chicken.
Cinnamon pumpkin
- Peel and cube pumpkin.
- Place in a baking sheet, season with cinnamon and salt and drizzle with melted coconut oil.
- Roast until soft (yes, you can do it while the chicken cooks), it should take 25-30 minutes.
Broccolini
- Steam. Serve with chicken and pumpkin.