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
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.