1 butternut pumpkin (1.8–2kg), halved lengthways, deseeded
2 Tbsp coconut oil or good-quality animal fat, melted
Sea-salt flakes and freshly ground black pepper, to season
1 green shallot, finely sliced
1 handful coriander leaves
3 Tbsp sliced pickled jalapeño chilli
Lime cheeks, to serve
2 Tbsp coconut oil or animal fat
2 onions, finely chopped
2 cloves garlic, finely chopped
1 Tbsp chipotle chillies in adobo sauce, chopped, plus extra (if desired)
700g skinless chicken thigh fillets, cut into 1cm-thick strips
1 tsp smoked paprika, plus extra to serve
1 tsp ground cumin
1/2 tsp ground coriander
11/2 Tbsp tomato paste
400g whole peeled tomatoes, crushed
150ml brown chicken bone broth or water
AVOCADO AND TOMATO SALSA
1 avocado, halved and sliced
2 tomatoes, deseeded and cut into 1cm dice
1/4 red onion, finely chopped
1 long red chilli, deseeded and finely chopped
2 Tbsp lime juice
2 Tbsp extra virgin olive oil
Preheat oven to 160°C fan-forced (180°C conventional). Brush pumpkin halves with coconut oil or animal fat. Place pumpkin, cut-side up, in a roasting pan and season. Roast for 11/4–11/2 hours, until tender.
2 Meanwhile, to make the Mexican chicken, heat coconut oil or animal fat in a large frying pan over medium–high heat. Add onion and cook for 5 minutes, or until softened. Stir in garlic and chipotle chilli and cook for 1 minute, or until fragrant.
Add chicken strips and sauté for 5 minutes, or until browned. Add spices and tomato paste and cook for 1 minute, then mix in crushed tomatoes and bone broth or water. Reduce heat to medium–low and simmer for 15 minutes, or until chicken is cooked through and sauce has thickened. Season. If you like things a little spicier, add extra chipotle chilli.
To make the salsa, mix all ingredients in a bowl and season. Carefully transfer roasted pumpkin to serving plates.
Spoon over the Mexican chicken, then top with the Avocado and tomato salsa. Finish with a sprinkle of shallot, coriander leaves, jalapeño chilli and a pinch of smoked paprika. Serve with lime cheeks.
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