Grilled Chicken with Red Pepper Harissa
100 gram roasted red peppers, rinsed and drained
4 teaspoon olive oil
4 teaspoon red wine vinegar
1 teaspoon Ground Cumin
1/2 teaspoon sugar
1 1/4 teaspoon Garlic Grinder
1/4 teaspoon Mild Chilli Powder
2 teaspoon Paprika
1 teaspoon Flat Leaf Parsley
1/2 teaspoon Sea Salt
1 medium butternut squash, peeled and cut into chunks
4 boneless, skinless chicken breasts, halved lengthways
- 1 For the Red Pepper Harissa, place the roasted red peppers, 1 tsp each of the oil and vinegar, ½ tsp of the Cumin, the sugar, ¼ tsp of the Garlic Granules and the Chilli powder in a blender or food processor. Cover and blend until a chunky sauce forms (do not purée) then set aside.
- 2 Par-boil the butternut squash for 10 minutes. Drain.
- 3 Mix the remaining oil and vinegar, Paprika, Garlic Granules, Cumin, Parsley and Salt in a small bowl. Place the butternut squash in a large bowl. Add half of the spice mixture and toss to coat well. Place the chicken in another bowl. Add the remaining spice mixture and turn to coat well.
- 4 Grill the chicken on a pre-heated medium-heat grill for 4 minutes on each side or until cooked through. Grill the butternut squash for 2-3 minutes on each side or until tender. Serve 2 tbs of the Red Pepper Harissa with each serving of chicken and squash.