One-Pan Chicken with Pumpkin and Chickpeas

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One-Pan Chicken with Pumpkin and Chickpeas

This one-pan wonder celebrates in-season pumpkin and the sweet, warming spices of autumn – all while being packed with protein and gut-loving fibre. Serve with flatbread or rice to soak up the delicious, juicy sauce.

Ingredients

  • 1kg chicken thighs, bone in, patted dry
  • 400g can chickpeas, drained and rinsed
  • 500g pumpkin, cut into thin wedges
  • 2 tbsp extra virgin olive oil
  • juice of 1 lemon
  • 5 garlic cloves, roughly chopped
  • 1 tsp coriander seeds, crushed
  • 10g fresh ginger, finely grated
  • 1 tbsp date molasses
  • ½ cinnamon stick
  • 100ml chicken stock
  • sea salt and black pepper
  • plain full-fat yoghurt, to serve
  • coriander leaves, roughly torn, to serve

    Method:

    1. Preheat the oven to 180C fan-forced (200C conventional).
    2. Arrange the chicken (skin side up), chickpeas and pumpkin in a single layer on a baking tray. Set aside.
    3. In a bowl, whisk together the olive oil, lemon juice, garlic, coriander seeds, ginger and date molasses. Pour the mix over the chicken, chickpeas and pumpkin, using your hands to thoroughly massage it into the meat and pumpkin. Nestle in the cinnamon stick and pour in the chicken stock, taking care not to pour it directly onto the chicken. Season with salt and pepper.
    4. Bake in the preheated oven for 40-45 minutes or until the chicken is golden and cooked through and the pumpkin is tender and golden.
    5. Check for seasoning and serve with yoghurt and fresh coriander.

    Recipe by Julia Busuttil Nishimura.

    Sourced from GoodFood.