Mexican chicken and pumpkin with pepita pesto from #abirdinthehand by
@dianahenryfood . The recipe uses skin-on, bone-in chicken thighs, but I had some cooked chicken, as well as half a butternut squash in the fridge, and it worked very well. However, instead of marinating the chicken first and then adding that and the squash or pumpkin to the roasting tin, I roasted the squash with the marinade for 30 minutes before combining the cooked chicken in the tin for the last 10. The marinade is a mix of soft light brown sugar, thyme, oregano, cumin, allspice, orange juice, lime juice and olive oil. The pesto is a glorious mix of toasted pumpkin seeds, fresh coriander, cashews, garlic, lime juice and EVOO, which are blended in a food processor. Stir in some finely chopped red chilli to taste. Crumble in some feta cheese to serve. Diana Henry suggests serving this dish with quinoa and romaine lettuce. #chickenthighs #squash #butternutsquash #pumpkin #limejuice #pumpkinseeds #cashewnuts #fetacheese #redchilli