Name: One-pot spiced chicken, pumpkin and rice
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 750 gram butternut pumpkin, diced into 3cm pieces; 500 gram chicken thigh fillets, chopped coarsely; 1 large_piece (200g) brown onion, sliced thinly; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; pinch saffron threads; 2 cup (400g) basmati rice, washed, drained; 3 cup (750ml) chicken stock; 1 tablespoon currants; 1/2 cup (80g) coarsely chopped almond kernels, roasted; 1/4 cup (35g) coarsely chopped dried apricots; 3/4 cup fresh coriander, coarsely chopped; 1/2 cup (140g) plain yogurt; 1 tablespoon lime juice

Ingredients

2 tablespoon olive oil

750 gram butternut pumpkin, diced into 3cm pieces

500 gram chicken thigh fillets, chopped coarsely

1 large_piece (200g) brown onion, sliced thinly

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

pinch saffron threads

2 cup (400g) basmati rice, washed, drained

3 cup (750ml) chicken stock

1 tablespoon currants

1/2 cup (80g) coarsely chopped almond kernels, roasted

1/4 cup (35g) coarsely chopped dried apricots

3/4 cup fresh coriander, coarsely chopped

1/2 cup (140g) plain yogurt

1 tablespoon lime juice

Method

1.Heat 1 tablespoon of the oil in large saucepan, cook pumpkin, over high heat, stirring occasionally, until browned. Remove from pan.

2.Heat remaining oil in the same pan, cook chicken, in batches, until browned all over. Remove from pan.

3.Cook onion in same pan, stirring, until soft. Add spices and saffron, stir until fragrant. Add rice, stir 1 minute, then stir in stock. Place chicken, pumpkin and currants on top of rice, bring to the boil. Reduce heat, simmer, covered tightly, for 10 minutes or until stock is absorbed and rice is tender. Add almonds, apricots and coriander, stir gently to combine.

4.Serve with combined yogurt and juice, and extra lime wedges, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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