Honey Harissa Chicken & Golden Squash Salad
Savor the perfect balance of sweet and savory with juicy chicken thighs marinated in honey, harissa, and lemon, served on a hearty salad of butternut squash, avocado, and pumpkin seeds. This vibrant dish is ideal for a wholesome, flavorful meal
Bake juicy, British chicken thighs in a sweet honey, harissa and lemon marinade. Then, serve on a hearty salad: think fresh basil, cubes of butternut squash, golden onion, creamy avocado and toasted pumpkin seeds.
Ingredients
2 tsp pumpkin seeds
40g rocket
1 shallot
Cooking Instructions
Preheat the oven to 240C / fan 220C / gas mark 9. Peel and dice the squash into 1cm cubes, discarding the seeds.
Make the dressing; halve the lemon. In a small bowl, mix the harissa, half the honey, juice from half the lemon and 6 tbsp cold water (3 tbsp for 1 person). Season with salt and pepper and mix.
Lay the chicken and the squash onto a lined baking tray and pour over half the dressing. Toss with 1 tsp oil, a pinch of salt and pepper, then roast for 25-30 mins, until soft and golden brown.
Make the salad; thinly slice the shallot. Halve the cucumber lengthways, scoop out the seeds with a spoon, then thinly slice into half-moons. Pick the leaves from the basil. Add to a mixing bowl along with the rocket, shallot and pumpkin seeds. Toss to combine. Thinly slice the avocado.
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice and coat in the cooking juices.
Serve the salad topped with roasted squash and chicken. Garnish with the avocado and drizzle with the remaining dressing.
