Hot Honey Chicken with Roasted Pumpkin and Dukkah Couscous

INGREDIENTS

• 4 chicken thigh fillets, skinless
• 600 g butternut pumpkin, cut into 3 cm pieces
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 100 g Wings- Hot Honey
• 1 lemon, halved
• 250 g couscous
• 300 ml chicken stock, hot
• 1 tablespoon King Valley Spices - Dukkah Salad
• 1 small handful flat-leaf parsley, roughly chopped
• 100 g Greek-style yoghurt, to serve

METHOD

1. Preheat the oven to 200°C fan-forced. Place the pumpkin in a large roasting tin, toss with 1 tablespoon of the olive oil, paprika, cumin, salt and pepper, then roast for 15 minutes.
2. Meanwhile, rub the chicken with the remaining olive oil and season with salt and pepper. Add the chicken to the roasting tin and roast for a further 15 minutes.
3. Brush the chicken generously with the hot honey. Return the tin to the oven for 8–10 minutes, or until the chicken is cooked through and the pumpkin is tender. The chicken should reach an internal temperature of 75°C in the thickest part.
4. Place the couscous in a heatproof bowl. Pour over the hot chicken stock, cover and stand for 5 minutes. Fluff with a fork, then stir through the dukkah, parsley and the juice of half a lemon.
5. Rest the chicken for 5 minutes. Serve with the dukkah couscous, roasted pumpkin, yoghurt and the remaining lemon wedges. Spoon any juices from the roasting tin over the chicken.