← All recipes

🍽️ Teriyaki Chicken with Roasted Pumpkin, Plum Couscous, and Yogurt Dip

670 kcal · 30 min · 4 servings

Teriyaki Chicken with Roasted Pumpkin, Plum Couscous, and Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 200 degrees Celsius with fan setting.
  2. 2. Wash the pumpkin thoroughly.
  3. 3. Cut the pumpkin into four large quarters and remove the seeds and pulp from the center.
  4. 4. Cut the pumpkin flesh into pieces about one centimeter thick.
  5. 5. Rinse the chicken meat under cold water.
  6. 6. Pat the chicken completely dry with a kitchen towel.
  7. 7. Take a large bowl and add honey, soy sauce, one tablespoon of vinegar, oil, cornstarch, and salt.
  8. 8. Stir the ingredients in the bowl well until a uniform marinade forms.
  9. 9. Add the pumpkin pieces and the chicken to the marinade.
  10. 10. Toss the meat and pumpkin so that everything is evenly coated with the sauce.
  11. 11. Line a baking tray with baking paper.
  12. 12. Arrange the marinated pumpkin pieces in a circle on the tray.
  13. 13. Place the marinated chicken breast in the center of the tray.
  14. 14. Place the tray in the preheated oven.
  15. 15. Bake the chicken and pumpkin for about 20 minutes.
  16. 16. Take a small bowl and chop the dried plums very finely.
  17. 17. Add 450 milliliters of water and some salt to a pot.
  18. 18. Bring the salted water to a boil in a pot.
  19. 19. Stir the couscous into the boiling water.
  20. 20. Remove the pot from the heat immediately.
  21. 21. Cover the pot with a lid.
  22. 22. Let the couscous swell for about 10 minutes.
  23. 23. Wash the mint and the parsley under cold water.
  24. 24. Shake the water off the herbs.
  25. 25. Chop the mint leaves finely.
  26. 26. Chop the parsley leaves finely.
  27. 27. Take a cup and put the yogurt in it.
  28. 28. Add the chopped mint to the yogurt.
  29. 29. Add one tablespoon of vinegar to the yogurt.
  30. 30. Season the yogurt mixture with salt.
  31. 31. Stir the yogurt mixture well.
  32. 32. Finally, taste the yogurt mixture.
  33. 33. Carefully remove the baking tray from the oven.
  34. 34. Add the chopped parsley to the swollen couscous.
  35. 35. Stir the parsley well into the couscous.
  36. 36. Season the couscous with salt and pepper if necessary.
  37. 37. Take the finished chicken pieces and pumpkin pieces out of the oven.
  38. 38. Serve the couscous on plates.
  39. 39. Place the roasted pumpkin next to the couscous on the plates.
  40. 40. Cut the chicken into bite-sized pieces.
  41. 41. Place the chicken pieces on top of the couscous.
  42. 42. Serve the yogurt dip separately.
  43. 43. Enjoy your meal!

Nutrition per serving