Instructions

1. 1. Prepare Vegetables

   
   Cut pumpkin into 2cm pieces, crush a clove of garlic, finely slice the zucchini & chop coriander.

2. 2. Marinade Chicken

   
   Using a sharp knife, cut a small criss cross pattern into each of the chicken fillets. Combine the tandoori paste, sour cream and juice in a medium bowl. Add the chicken and toss to coat well.

3. 3. Cook the pumpkin

   
   Combine the pumpkin and half of the oil with the garlic and garam masala in a small bowl. Season with salt and freshly ground black pepper. Heat a chargrill pan over moderately high heat. Cook the pumpkin for 2-3 minutes on each side until browned and just cooked.
   

4. 4. Finish the chicken

   
   Reduce the heat to medium. Baste the chicken in the remaining oil then cook for 5 minutes each side until cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes then slice thinly.
   

5. 5. Prepare the cous cous

   
   Add the chicken stock to a small saucepan and bring to the boil. Take off the heat, add the couscous, and cover to allow the chicken stock to absorb. Using a fork, fluff and separate the grains and stir in the other half of the olive oil. Add the zucchini, coriander and the pumpkin to the couscous, toss to combine.

6. 6. Serve

   
   Serve the chicken with the couscous, lemon wedges and extra sour cream. We recommend serving with your favorite YourGrocer sourdough loaf.