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Fragrant chicken, pumpkin and lentil parcels
Fragrant chicken, pumpkin and lentil parcels
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Kid-friendly dinner surprise with a balanced twist.
Ingredients:
  • 75g (1/2 cup) cashews
  • 200g (1 cup) white long-grain rice
  • 200g (1 cup) French-style green lentils (see note)
  • 500g chicken thigh fillets, cut into 3cm pieces
  • 500g pumpkin, peeled, cut into 3cm pieces
  • 18.20 gm olive oil
  • 5.00 gm ground cinnamon
  • 5.00 gm sweet paprika
  • 2 tsp cumin seeds
  • 375ml (1 1/2 cups) chicken style liquid stock
  • Coriander leaves, to serve
Instructions:
  • Preheat your oven to 200C. Spread cashews on a baking tray and roast for 5 minutes until golden. Then, take them out of the oven and let them cool.
  • Place 2 sheets of baking paper on top of each other to make a double-layered stack. Repeat with remaining sheets to create 4 stacks. Mix rice and lentils in a bowl, then divide 1/2 cup of lentil mixture onto the center of each paper stack. Add one-quarter of the chicken and pumpkin on top of each stack.
  • In a small saucepan over medium heat, warm oil. Add cinnamon, paprika, and cumin seeds; cook until fragrant for about 1 minute. Pour in chicken stock and stir. Remove from heat. Fill 1 stack in a shallow bowl, then gently pour over 100ml of stock mixture. Enclose filling by gathering baking paper edges and securing with kitchen string. Repeat with remaining stacks and stock mixture. Arrange parcels on an oven tray and bake for 30 minutes until chicken is cooked through and rice is tender. Let sit for 5 minutes before serving.
  • Handle parcels with care as steam may be hot. Season with salt and freshly ground black pepper, then garnish with cashews and fresh coriander leaves before serving.

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