It seems pertinent to continue to the pumpkin theme given that they are in the shops so plentifully at the moment. This is a delicious recipe that has some Middle Eastern inspiration and maximises the loveliness of the pumpkin texture. It has a collection of flavours and colour that are vibrant and moreish which works both as a family supper and/or a party piece that everyone will adore. The recipe itself is relatively straightforward and could be considered a marvellous one pot dish!
Check out the video below to see our own demonstration.
500g pumpkin, cubed into 1-2cm chunks
glug of olive oil
1 large onion, sliced
3 cloves garlic, finely sliced
1 tsp fresh ginger, finely minced or julienned
1-2 fresh chillies, finely chopped(no need for deseeding – you regulate the heat by the amount of chilli)
1 large cinnamon stick
2 tsp ground cumin
1/2 chicken cut into four
400g can of tomatoes
2-3 tsp harissa
400g potato, cubed
3 tbsp fresh coriander, chopped
sea salt and fresh cracked black pepper
Serve with a spoon of plain yoghurt and diced cucumber
Peel the pumpkin and scrape out any seeds and fibrous bits and cut the flesh into 1-2cm cubes
Heat the oil in a large pan and fry the onion and garlic for around 10 minutes, stirring occasionally.
Stir in the ginger, cinnamon stick, cumin and chillies plus the chicken pieces and cook for 5 minutes, turning to brown them slightly all over
Add the can of tomatoes, harissa, potato pieces, pumpkin pieces and 1/2 the empty tomato can of water. Stir well and check/adjust seasoning. Cover and simmer for 45 minutes until the chicken, potato and pumpkin are tender. Sprinkle on the chopped coriander before serving. (A small dollop of yoghurt and some diced cucumber on top makes this most appealing!!)