ROAST CHICKEN WITH GREEN PUMPKIN & BROCCOLINI CURRY
PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 4 PORTIONS
1 tablespoon extra virgin olive oil
1.2kg chicken, patted dry, butterflied
GREEN PUMPKIN & BROCCOLINI CURRY
1 tablespoon extra virgin olive oil
2 red shallots, sliced thinly
¼ cup (75g) green curry paste 500g butternut pumpkin, peeled, cut into 3cm pieces
400ml can coconut cream
2 bunches broccolini (350g), trimmed, halved crossways 1 tablespoon brown sugar 2 tablespoon fresh lime juice
SESAME CAULIFLOWER RICE
1 medium cauliflower (1.5kg), cut into florets
1 tablespoon sesame oil 3 green onions, sliced thinly
ASSEMBLY INGREDIENT
Thai basil leaves, to serve
Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. Rub oil over chicken; season well. Place chicken on lined tray; roast for 50 minutes or until juices run clear. Cover loosely with foil. Rest for 15 minutes before carving.
GREEN PUMPKIN & BROCCOLINI CURRY
This story is from the Issue 73 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 73 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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