Ingredients

Cinnamon Chicken

2 chicken breasts (approximately 250g)

Ground cinnamon

Salt

Butternut Soup

1 butternut (650-700g), peeled and cut into large chunks

1 medium yellow onion, diced

4 garlic cloves, peeled

1-2 tablespoons extra-virgin olive oil

Salt and pepper to taste

1-2 tablespoons lemon juice or white vinegar

Harissa Oil

2 tablespoons extra-virgin olive oil

2 teaspoons mild harissa

2 teaspoons sesame seeds

1 teaspoon brown sugar

Pinch of salt

Cilantro for serving

Directions

1. Sprinkle cinnamon and salt to cover the chicken breasts and rub it in to cover evenly. Let marinate for at least 30 minutes up to overnight. If you marinate for longer than 30 minutes transfer to fridge.

2. Bring water to boil over high heat in a large saucepan and salt the water so it’s as salty as the ocean. Add the chicken breasts and reduce heat so it gently simmers. Keep reducing heat so that it doesn’t ever boil or your chicken breast risk getting overcooked. Cook until chicken reaches 165°F (74°C), about 10-15 minutes depending on the size of the chicken breasts. Remove from heat with tongs and set aside to cool on a plate for 5 minutes. Shred the chicken when ready to serve. 

3. Preheat the oven to 400°F (200°C). Toss the butternut, onion, garlic, olive oil, salt, and pepper on a lined baking tray. Roast for 35-45 minutes until the vegetables are golden brown. You might have to remove the garlic beforehand before it gets too browned. 

4. Transfer the contents of the roasting dish to a blender or food processor and blend with 2 cups of water until completely smooth. If you prefer a thinner soup, add a bit more water. Add 1 tablespoon of lemon juice and taste it to see if it needs more salt or lemon juice to make it sing!

5. In a small saucepan over medium heat add the olive oil, harissa, and sesame seeds and cook for 1-2 minutes until the sesame seeds are golden. Remove from heat and add the brown sugar and a pinch of salt.

6. To serve ladle soup in each bowl, and top with shredded chicken, a drizzle of harissa oil, and cilantro.