One-pot spiced chicken, pumpkin and rice

  • 50 mins cooking
  • Serves 6
  • Print


One-pot spiced chicken, pumpkin and rice
  • 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


One-pot spiced chicken, pumpkin and rice
  • 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.

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