8 hours ago
5
I’m forever thinking of new “one-pan chicken” recipes because the effort is always so minimal and the reward so high. Here, the chicken is married with pumpkin and chickpeas for the perfect midweek dinner. This marinade is packed full of flavour, the date molasses helping to caramelise the chicken and adding a subtle, complementary sweetness to the roast pumpkin.
I like to serve this with fluffy flatbreads or steamed rice to help soak up all the delicious juices.
Ingredients
1kg chicken thighs (or chops), skin on, 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
Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Arrange the chicken (skin side up), chickpeas and pumpkin in a single layer on a baking tray. Set aside.
Step 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.
Step 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.
Step 5
Check for seasoning and serve with yoghurt and fresh coriander.
