Chicken with pumpkin & chickpeas
- Preparation and cooking time
- Total time
- Ready in just over an hour
- Easy
- Serves 6
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- 500g pumpkinwith skin on and seeds in
- 4 tbsp olive oil
- 1 large onionsliced
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 4 boneless and skinless chickenbreasts, each cut into three pieces widthways
- 400g can whole peeled tomatochopped
- 1-2 tsp sugar
- 2-3 tsp harissa
- 400g can chickpeadrained and rinsed
- 3 tbsp chopped coriander
Nutrition: per serving
- kcal256
- fat10g
- saturates1g
- carbs14g
- sugars1g
- fibre3.4g
- protein27g
- salt0.45glow
Method
step 1
Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
step 2
Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.
