How to Dinner Episode 5: Spiced Chicken & Tandoori Pumpkin with Salad and Cucumber Raita

How to Dad puts his meal planning skills to the test against his wife, How to Mum, for this episode of How to Dinner.

In this episode, Jordan Watson (How to Dad) is put to the challenge by his wife, How to Mum, to do the meal planning for their week's dinners. How to Mum makes the deliciously simple spiced chicken and tandoori pumpkin with salad and cucumber raita for dinner, while How to Dad sets out to plan his weekly dinners by himself! Watch How to Mum show him why it’s so much simpler with the help of HelloFresh, to serve up delicious weeknight dinners you know the kids will love. Watch as Jordan sees how hard it really is without his HelloFresh recipe cards!

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Tips for cooking with chicken:

• Chicken goes well with lots of flavours but some of the best fresh herb pairings are rosemary, thyme, basil, parsley, mint and coriander.
• Dried spices also work really well as a dry rub before grilling. Try some turmeric & cumin, Chinese five spice or, our personal favourite, smoked paprika.
• Leftover cooked chicken is great cold and will keep in the fridge for up to three days, then simply cut up and add to salads or pasta dishes the next day for something quick and easy.
• It is important to check that your chicken is cooked through before serving. When done, it will feel firm and when sliced it will show no pink inside.

Spiced Chicken & Tandoori Pumpkin with Tomato Salad

Sure, we’ve all heard of tandoori chicken, but this tandoori roasted pumpkin is the game-changer we've been salivating for. Paired with lightly spiced chicken thighs and a cucumber raita to cool things down, this is a quirky take on an Indian classic done right.

1 drizzle olive oil
100 g tandoori paste
175 g Greek yoghurt
800 g diced pumpkin
4 cloves garlic
1 cucumber
2 carrots
5 g mint
640 g chicken thighs
1 Tbsp mild curry powder
10 g flaked almonds
120 g baby spinach leaves
2 tsp white wine vinegar

1. Preheat the oven to 240°C/220°C fan-forced. In a large bowl, combine the tandoori paste, Greek yoghurt (2 tbs), a generous pinch of salt and a drizzle of olive oil. Add the peeled & chopped pumpkin and toss to coat. Place the pumpkin on an oven tray lined with baking paper and spread in an even layer. Roast until tender, 20-25 minutes. TIP: If the pumpkin doesn't fit in a single layer, spread across two trays!
2. While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Grate the carrot (unpeeled). Pick and finely chop the mint leaves.In a medium bowl, combine the garlic, mild North Indian spice blend, a good pinch of salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.
3. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Set aside. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
4. While the chicken is cooking, combine 1/2 the cucumber, 1/2 the mint and the remaining Greek yoghurt in a small bowl. Season with salt and pepper. Set aside. In a second medium bowl, add the carrot, baby spinach leaves, remaining cucumber and remaining mint. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.
5. Thickly slice the chicken. Divide the spiced chicken, tandoori roasted pumpkin and salad between plates. Spoon any resting juices over the chicken. Serve with the cucumber raita and toasted almonds.