Mexican chicken and pumpkin

Name: Mexican chicken and pumpkin
Cook time: 20 min
Yield: 1
Cuisine: Mexico

with pepita pesto

Ready in around 20 mins

RECIPE FACT:

Yucatan has longest pier in the world. Puerto Progreso pier stretches more then 7km into the Gulf of Mexico.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat your oven to 210°C fan bake.
1. TO MARINADE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and cut in to 3 even pieces. Place the chicken into a bowl with the Mexican chicken marinade and turn to coat.
2. TO COOK THE CHICKEN:

Place the marinated chicken onto an oven tray lined with baking paper. Empty the pumpkin wedges and place around the chicken then spoon any remaining marinade over the pumpkin. Season with salt and pepper then cook in the preheated oven for 18-20 mins.
3. TO PREPARE AND COOK THE BROCCOLINI, CAPSICUM AND BAKED FETA:

Trim the ends off the broccolini then cut in half through the middle and place onto an oven tray lined with baking paper. Cut the roasted capsicum into 1 cm strips then add to the tray with broccolini. Crumble over the feta then drizzle with olive oil and season with pepper. Cook in the preheated oven for 10-12 mins.
TO SERVE:

Divide pumpkin wedges between plates then top with pieces of Mexican chicken. Place the broccolini, capsicum and baked feta around the chicken. Spoon over some pepita pesto finishing with fresh picked coriander leaves. Serve the ancho and lime aioli on the side.