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Chicken with candied pumpkin & chickpeas
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Sweet and savory one pot chicken with a variety of textures.
Ingredients:
  • 4 (about 670g) chicken thigh fillets, fat trimmed, cut into thirds
  • 1 red onion, thinly sliced
  • 500g diced butternut pumpkin
  • 125ml (1/2 cup) chicken style liquid stock
  • 40g butter
  • 45g (1/3 cup) walnuts or pecans
  • 40.00 ml seed mix (pepitas, sunflower seeds and pine nuts)
  • 6.40 gm coconut sugar
  • 1.25 gm ground cinnamon
  • 100g baby spinach
  • Thick natural yoghurt, to serve
  • Flatbread, to serve (optional)
Instructions:
  • In a large saucepan over medium-high heat, sizzle 1 tablespoon of oil until shimmering. Sear the chicken for 2-3 minutes on each side until beautifully golden. Then, transfer the chicken to a plate and let it rest.
  • In the same pan, heat the last tablespoon of oil. Sauté the onion until golden, for about 2-3 minutes. Then, add the garlic and pumpkin and cook for 7-10 minutes until the pumpkin is almost tender and caramelized at the edges, stirring frequently.
  • Add the chicken back to the pan along with the chickpeas and stock. Stir well to combine, cover, and let simmer over medium heat for 4 minutes. Uncover and continue simmering for an additional 5-10 minutes until the liquid reduces, the pumpkin is tender, and the chicken is fully cooked.
  • Heat butter in a small frying pan over medium heat. Stir in the nuts and seed mix and cook for 1-2 minutes until lightly toasted. Sprinkle with sugar, cinnamon, salt, and pepper. Stir for 30 seconds until coated. Remove from heat and set aside.
  • Add the spinach to the chicken mixture and stir until it wilts. Spoon the yogurt over the chicken, then sprinkle with the nut and seed blend. Enjoy with flatbread for dipping in the sauce.

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