27 October 2008

Baked Chicken & Pumpkin

  • 4 cloves garlic, finely chopped
  • 1 Tbsp coarsely ground coriander seeds (or 2 Tbsp ground coriander)
  • 3/4 cup sultanas
  • zest of 1 lemon
  • 16 skinned & boned chicken thighs
  • 1 kg peeled, seeded, diced (3cm cubes) pumpkin
  • 100ml white wine
  • 500ml chicken stock
  • 4 Tbsp olive oil
  • salt & freshly ground black pepper
  1. Preheat oven to 190oC
  2. Sprinkle the garlic, coriander seeds, sultanas & zest evenly over the base of a large roasting pan
  3. Place the chicken thighs, side by side on top
  4. Place pumpkin pieces around them
  5. Pour over wine, stock, olive oil, & season with S+P
  6. Bake 1 hour until the pumpkin is tender, everything is brown & the liquid has reduced.
Serve on white rice & sprinkle with chopped parsley.
Serves 8