Turmeric Chicken with Pumpkin, Kumara and Kale Salad

Here's an easy mid-week meal that is absolutely packed with nutrients and will also satisfy your hunger.

Turmeric is an anti-inflammatory that dramatically increases the anti-oxidant capacity of the body and gives a beautifully earthy flavour. I love using it in cooking, especially because I avoid garlic and onion #tummytroubles. 

This recipe is gluten-free, dairy-free and fodmap friendly :)

Serves 3-4

Ingredients:

For the chicken:

500g chicken thighs (boneless/skinless)

2 teaspoons turmeric

2 teaspoons dried oregano

2 teaspoons olive oil (garlic infused)

Salt and Pepper to taste

For the salad:

Around 10 Kale Leaves

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

400g pumpkin

400g kumara

1 teaspoon turmeric

2 teaspoon ground cumin

2 teaspoons maple syrup 

2 tablespoons goji berries

1 tablespoon walnuts

1 tablespoon pumpkin seeds

6-8 marinated hot bell peppers

Method:

Marinate the chicken in the turmeric, oil, oregano and salt and pepper for at least 30 minutes prior to cooking.

I cooked mine on a Weber BBQ with the lid down for around 10 minutes.

Dice the pumpkin and kumara and dress with 1 tablespoon of the olive oil, cumin and turmeric, then roast in the oven for 30-40 minutes.

About half way through cooking, remove from the oven, toss and dress with the maple syrup.

Wash and chop the Kale into small pieces. To ensure it is yummy and actually an edible ingredient, dress with the vinegar and 1 tablespoon of oil and massage until well coated and nice and tender. I promise this makes the world of difference!!

Toast the pumpkin seeds and walnuts on a dry pan until nice and brown.

To serve:

Mix the Kale, pumpkin, kumara, seeds, nuts, peppers and goji berries until combined and serve underneath the cooked chicken thighs!

We added a bit of Sriracha for some extra spice!!