This delicious spiced chicken and pumpkin bake is a great one-dish meal to feed your family. Once you have made this dish, save some of the cooked pumpkin to make pumpkin falafel wraps and hummus.
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2 tablespoons olive oil
1/2 large pumpkin or 1 large butternut squash, peeled and cut into chunks
1 onion, halved and thinly sliced
3 garlic cloves, flattened but not peeled
8-12 chicken thighs (dependent on how hungry people are)
1 teaspoon chopped fresh thyme
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon chilli flakes
A pinch of ground cinnamon
Salt and freshly ground black pepper
1 glass of white wine, stock or water
200g green beans, topped and tailed and cut in half
Bread, to serve
Preheat the oven to 200⁰C. Oil the bottom of a large, heavy-based roasting dish with a tablespoon of olive oil.
Place the pumpkin chunks, the onions and the flattened garlic cloves into the roasting dish.
Place the chicken thighs in a bowl or a big plastic bag and add the herbs and spices, seasoning with salt and pepper. Ensure the thighs are well coated and then place on top of the vegetables.
Pop into the oven and bake for 35 minutes. After this time is up, remove from the oven, pour in the wine and stir through the green beans. Return to the oven and bake for a further 10 minutes. The wine will both steam the beans and make a sauce for the meal.
Reserve about 150g of roasted pumpkin and the roasted garlic for the next meal.
Serve the chicken and remaining vegetables in big bowls with crusty bread to soak up the juices.