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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.