Grilled Chicken with Red Pepper Harissa

100g roasted red peppers, rinsed and drained
4 tsp olive oil
4 tsp red wine vinegar
1 tsp Schwartz Cumin Ground
1/2 tsp sugar
1 1/4 tsp Schwartz Garlic Granules
1/4 tsp Schwartz Chillies Crushed
2 tsp Schwartz Paprika
1 tsp Schwartz Parsley Flat Leaf
1/2 tsp Schwartz Sea Salt Mill
1 medium butternut squash, peeled and cut into chunks

4 boneless, skinless chicken breasts, halved lengthways

Step 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 Crushed Chillies in a blender or food processor. Cover and blend until a chunky sauce forms (do not purée) then set aside.



Step 2

Par-boil the butternut squash for 10 minutes. Drain.



Step 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.



Step 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.

Serves 4 EASY Prep 15 mins Cook 30 mins