I can’t lay claim to having created this dish, as the original came from the Women’s Day fame.
[ Serves: 4 | Time: 60 Minutes | Cost: $8 ]
[ Brittanys Rating: 4.5 / 5 | My Rating: 4.5 / 5 ]
1 small chicken, broken down into pieces (about 1kg worth)
3 cups pumpkin, peeled, seeded and cut into cubes
1 onion, diced
1 can tomatoes
1 can chickpeas, drained and rinsed
2 cloves garlic
1½ teaspoons cumin
½ teaspoon ginger
½ teaspoon cinnamon
drizzle of olive oil
salt and pepper to taste
toasted almond slivers for garnish
- In a large saute pan, fry the onions in a little oil until translucent. Add the spices and garlic and cook until fragrant – about 30 seconds or so.
- Add the tomatoes to the pan and mix well. Add the chicken and chick peas and ensure they are coated in the mixture. Cook over a moderate heat with the lid on until the chicken is tender; about 15 minutes.
- Add the pumpkin and stir to mix everything well. Cook with the lid on until the pumpkin and chicken are cooked through. This may take another 20 or so minutes.
- Garnish with toasted almonds and serve hot, with or without rice.
- I adored the bold flavours of this dish. I am so used to Asian style curries that every now and then I will try a middle eastern curry and be blown away. The pumpkin is a winner in this dish and I think it won over Brittany too!
- Brittany and I both adored the crunch of the nuts in the garnish. So much so that we ended up including a lot more than is strictly required for a garnish.
- The sauce thickened up too much for me on a few occasions and I added a splash of water to it to keep it at the right consistency.
- I used a whole size 10 chicken in this recipe. I broke it down into pieces and removed the skin from the larger pieces. This reduces the fat content and makes it a healthier meal without losing on taste.
- Diabetic Note: There are about 15 grams of carbohydrates in the pumpkin but the rice, as always is a killer. There are around 45 grams of carbohydrates per 150 grams (about half a cup) of cooked rice. Watch your serving sizes to stay out of trouble.
- Ethical Note: I won this chicken in a raffle and instead of roasting it, I broke it down to use it in this meal. I reserved the bones to make my own chicken stock. Sustainability sometimes requires thinking outside the box.