Name: Chicken With Candied Pumpkin & Chickpeas Recipe
Total time: 45 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This one pot chicken dinner is filled with sweet flavours and textures. 

How to make Chicken With Candied Pumpkin & Chickpeas Recipe

Kerrie Ray

Crawler

American

<p>This one pot chicken dinner is filled with sweet flavours and textures. </p>

Non Vegetarian

Olive oil

Chicken thigh fillets,  fat trimmed,  cut into thirds

Red Onion,  Thinly Sliced

Garlic Cloves,  Crushed

Diced butternut pumpkin

Can chickpeas,  rinsed,  drained

Massel chicken style liquid stock

Butter

Walnuts or pecans

Seed mix

Coconut sugar

Ground cinnamon

Baby spinach

Thick natural yoghurt,  to serve

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a plate and set aside.

step 1

Heat the remaining 1 tablespoon oil in the same pan. Add the onion and cook, stirring, for 2-3 minutes or until golden. Add the garlic and pumpkin and cook, stirring often, for 7-10 minutes, until the pumpkin is almost tender and beginning to caramelise around the edges.

step 2

Return the chicken to the pan. Add the chickpeas and stock and stir to combine. Cover and simmer over medium heat for 4 minutes. Uncover and simmer for a further 5-10 minutes or until the liquid is reduced, pumpkin is tender and chicken is cooked through.

step 3

Meanwhile, heat the butter in a small frying pan over medium heat. Add the nuts and seed mix and cook, stirring, for 1-2 minutes or until the nuts are lightly toasted. Sprinkle with the sugar and cinnamon. Season with salt and pepper. Stir for 30 seconds, until the nuts and seeds are well coated. Remove from the heat and set aside.

step 4

Add the spinach to the chicken mixture and stir until wilted. Dollop the yoghurt over the chicken mixture. Sprinkle with the nut and seed mixture. Serve with flatbread to mop up the sauce, if you like.

step 5

Taste