Serves: 4-6
INGREDIENTS
6 chicken thighs, bone in, skin on
2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
3 cloves garlic, crushed
1 teaspoon each ground ginger, turmeric, paprika and cinnamon
finely grated zest 1 lemon
500 grams crown pumpkin, peeled, diced 2 cm pieces
2 1⁄2 cups chicken stock
1 cup basmati rice, washed and drained
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Tie the chicken thighs with kitchen string to give an even shape. Season.
Heat the olive oil in a 30 cm ovenproof sauté pan or cazuela and cook the chicken on both sides until a good golden colour. Remove to a plate.
Spoon off any excess fat, leaving 3 tablespoons in the pan. Add the onions, carrots and garlic, season and cook for 10 minutes. Add all the spices and lemon zest and cook for 2 minutes. Add a splash of water if the pan is too dry.
Stir in the pumpkin to coat in the spices. Pour in the stock, scraping the base of the pan to release all the sticky bits on the bottom.
Stir in the rice then place the chicken thighs on top along with any resting juices.
Cover tightly and bake for 45 minutes. Uncover and gently fluff up the rice with a fork.
Cazuela: a traditional Spanish cooking vessel made from terracotta. They are available from specialty food and homeware stores.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!