Name: Pumpkin ‘rice’ with beans, spices and roast chicken
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 750 gram butternut pumpkin, peeled, chopped; 400 gram can red kidney beans; 2 teaspoon cumin; 1/2 teaspoon chilli flakes; 1 1/2 teaspoon sweet paprika; 6 chicken thigh fillets; 1 cup chicken stock; 150 gram cherry tomatoes; Lebanese bread, parsley leaves, lemon wedges to serve

Pumpkin ‘rice’ with beans, spices and roast chicken

Try something a little different with this pumpkin 'rice' recipe. As well as being tasty and easy to make, it's a great way of adding another dose of veges to your meal. Try it with beans and chicken

Serves 4

Prep

10M

Cook

Total

1H 10M

This recipe first appeared in Woman’s Day.

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Ingredients

750 gram butternut pumpkin, peeled, chopped

400 gram can red kidney beans

2 teaspoon cumin

1/2 teaspoon chilli flakes

1 1/2 teaspoon sweet paprika

6 chicken thigh fillets

1 cup chicken stock

150 gram cherry tomatoes

Lebanese bread, parsley leaves, lemon wedges to serve

Method

1.Preheat oven to hot, 200°C. Grease a 12-cup baking dish.

2.In a food processor, pulse pumpkin until finely chopped. Transfer to a large bowl, toss with kidney beans, cumin, chilli and paprika. Season. Spoon into baking dish.

3.Top pumpkin with chicken and pour stock over. Bake, covered, for 45 minutes, turning chicken halfway through or until stock is nearly absorbed. Remove foil and add tomatoes. Bake, uncovered, for 15 minutes.

4.Serve dish with torn Lebanese bread, parsley and lemon wedges.

Women's Weekly Food

Ingredients

Method

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