Shirley Webber - Research Dietitian, 12 December 2018
½ cup plain Greek yoghurt (or lactose free yoghurt if you malabsorb lactose)
2 tsp. tomato paste
1 ½ tsp. paprika
1 tsp. ground coriander
600 g of chicken breast, in thick slices
Olive or vegetable oil
900g kent/Japanese pumpkin, cut into thick slices
6 spring onions, green tops thinly sliced
¼ cup fresh lime juice
2 Tbsp. ginger, peeled and finely chopped
3 cups coriander leaves
Move the oven racks to have one rack in the upper and another rack in the lower third of the oven. Preheat the oven to 230°C / 450°F.
In a large mixing bowl mix together the yogurt (lactose free if needed), tomato paste, paprika, ground coriander, and 2 tsp. of salt. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes. **Hint: This can also be done the night before and left to marinate in the refrigerator overnight.
Using a rimmed baking tray grease with 1 Tbsp. of oil. place the chicken on the tray leaving space between the chicken pieces.
In a bowl mix together 1 Tbsp of oil, 1 tsp. of salt and the pumpkin pieces. Coat the pumpkin place on another non-stick baking tray.
Place the tray with the chicken on the top rack of the oven and the pumpkin on the lower rack. Leave to cook for about 15-20 minutes. Make sure to turn over the pumpkin after 7 minutes to ensure the pumpkin cooks through to being a tender golden brown.
Meanwhile, in a blender mix together the green tops of 6 spring onions, 1/4 cup fresh lime juice, ginger, 3 cups of coriander leaves, 60ml of water, 1/4 cup oil, and 2 tsp. of salt and blend till smooth.
Steam rice to serve 4 as per rice packaged instructions.
Divide the rice among 4 serves and top with chicken, pumpkin, and sauce. Garnish with coriander leaves.