Mexican chicken and pumpkin

Name: Mexican chicken and pumpkin
Cook time: 20 min
Yield: 1
Cuisine: Mexico city, 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 the oven to 210°c (fan bake).
1. TO MARINADE THE CHICKEN:

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

Line an oven tray with baking paper. Place the chicken onto the tray with the steamed pumpkin pouring over any remaining marinade. Season with salt and pepper and bake in the oven for 18-20 mins or until cooked through.
3. TO PREPARE AND COOK THE BROCCOLINI, CAPSICUM AND BAKED FETA:

Pick coriander leaves from their stalks and set aside. Line a second oven tray with baking paper. Trim the ends off the broccolini then cut in half through the middle and place onto the tray. Slice the roasted capsicum into 1/2 cm strips then add to the tray with broccolini. Crumble over the feta, drizzle with oil and season with pepper. Place in the oven and bake for 10-12 mins.
TO SERVE:

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