One-pot spiced chicken, pumpkin and rice

  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


One-pot spiced chicken, pumpkin and rice
  • 1/2 cup (80g) coarsely chopped almond kernels
  • 2 tablespoon olive oil
  • 750 gram butternut pumpkin, cut into cubes
  • 500 gram chicken thigh fillets, chopped coarsely
  • 1 large (200g) brown onion, sliced thinly
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • saffron threads
  • 2 cup (400g) basmati rice, washed, drained
  • 3 cup (750ml) chicken stock
  • 1 tablespoon currants
  • 1/4 cup (35g) coarsely chopped dried apricots
  • 3/4 cup coarsely chopped fresh coriander
  • salt and freshly ground black pepper
  • 1/2 cup (140g) plain yoghurt
  • 1 tablespoon lime juice


One-pot spiced chicken, pumpkin and rice
  • 1
    Place nuts in a large, heavy-based frying pan; cook, stirring, until toasted lightly. Remove from pan.
  • 2
    Heat 1 tablespoon of the oil in the same pan, add the pumpkin; cook, over high heat, stirring occasionally, until browned. Remove from the pan.
  • 3
    Heat remaining oil in the same pan; cook chicken, in batches, until browned all over. Remove from pan.
  • 4
    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 with a lid or foil, for 10 minutes or until stock is absorbed and rice is tender. Add almonds, apricots and coriander, stir gently to combine. Season to taste with salt and pepper.
  • 5
    Serve with combined yoghurt and juice, and extra lime wedges, if desired.

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