This chef-created recipe brings together ZENB macaroni Pasta with berbere-spiced chicken and vegetables to elevate the taste of your next kitchen creation. High in protein, a source of fibre and high in vitamin A, this recipe is something that is sure to leave everyone happy.

• 4 teaspoons olive oil, divided
• tablespoon berbere spice, divided
• 226 g cubed butternut squash, cut into 1-1/2 inch pieces
• medium red onion, cut into 3/4-inch-thick slivers
• 113g rainbow baby carrots, halved lengthwise
• teaspoon each salt & ground black pepper
• bone-in skin-on chicken thighs
• box (340g) ZENB Pasta made from 100% Yellow Peas, uncooked
• small lemon, zested, juiced
• cup golden raisins
• coarsely chopped Italian parsley, plus additional for serving

INSTRUCTIONS

1.

Preheat oven to 220°C. Whisk 2 teaspoons each, oil and berbere spice in large bowl. Add squash, onions, and carrots; toss to combine. Combine remaining oil, berbere, salt & pepper in large resealable plastic bag. Add chicken to bag; seal and turn bag until chicken is well coated.  

2.

Heat large cast iron skillet on medium heat. Add chicken, skin-side down. Cook undisturbed, 6-8 min. or until skin is golden brown and crisp. Transfer chicken to clean bowl. Remove skillet from heat. Add vegetable mixture; return chicken to skillet atop vegetables. Bake 35-40 min. or until chicken is deep golden brown and cooked through (75°C).

3.

Meanwhile, cook ZENB Pasta as directed. Drain, return to pot. Stir in lemon juice & zest, raisins and parsley. Serve pasta topped with chicken, roasted vegetables and additional parsley leaves.