Chicken side dish with warm fregola and pumpkin salad
4 servings
75 minutes
This side dish is a true ode to Mediterranean flavors, combining the sweetness of roasted pumpkin, the nutty taste of fregola, and the freshness of herbs. Fregola, a traditional Italian pasta, creates a hearty base beautifully complemented by the aromas of mint, parsley, and zesty lemon zest. The history of this dish traces back to simple village recipes that used seasonal produce available to locals. It pairs perfectly with roasted chicken, adding depth of flavor and textural variety. Olive oil softens all the ingredients, making the dish rich and balanced. This warm, cozy side brings a sense of home comfort and pairs wonderfully with light white wines or citrus sauces.
1
Line a baking tray with parchment and grease with oil. Place diced pumpkin on the parchment. Season with salt and pepper. Cook together with chicken in the oven at 260°C until done, about 15 minutes. Set aside.
- Pumpkin: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
In a large pot of salted boiling water, cook the fregola until done, according to the instructions. Drain the water, then transfer to a large bowl.
- Oat groats: 250 g
3
Add pumpkin to fregola and mix with 1/4 cup of olive oil, green onions, mint, parsley, and lemon zest. Season with salt and pepper. Keep warm.
- Pumpkin: 500 g
- Olive oil: 0.3 glass
- Spring onion: 1 bunch
- Mint leaves: 2 tablespoons
- Chopped parsley: 2 tablespoons
- Lemon zest: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Serve pumpkin and fregola with roasted chicken, drizzling the fregola with oil if needed.
- Olive oil: 0.3 glass
