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Fish is one of the heartiest meats that you can eat. You probably know this as you’ve likely been told to make sure that you eat fish at least two times a week. This is particularly true for people whose hearts aren’t healthy or doing well. Be aware that fish has lots of Omega 3’s which are what enables your body to break down unhealthy cholesterol. Try eating fish during at least two meals a week.
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We hope you got insight from reading it, now let’s go back to tray bake pumpkin & chicken thighs topped with roast pumpkin seeds recipe. To cook tray bake pumpkin & chicken thighs topped with roast pumpkin seeds you need 7 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds:
- Provide chicken thigh fillets
- Use small pumpkin or gourd
- Use red onion
- Get garlic
- Take rosemary
- You need ras el hanout
- Take harissa paste
Instructions to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds:
- Preheat the oven to 180c
- Cut the pumpkin in half and scoop out the seeds. Keep them! You need them later - (see tip)
- Slice the pumpkin, onion and garlic and place them in a tray. Chop and add the rosemary
- Add the ras el hanout and harissa paste and mix into the chicken and veg. Roast in the oven for 25mins at 180c
- Meantime wash the pumpkin seeds in a colander and dry with paper towel.
- Season with salt pepper and ras el hanout. Roast in the oven for the last 10mins the chicken is in. - (see tip)
- Top the chicken and pumpkin with the roasted seeds and enjoy 😊
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