Prep: 15min | Cooking: 30min
Complexity: 2/5
ingredients:
(serves 4)
500g pumpkin, diced
750g chicken breast
8 tsp mango chili chutney
1/2 tsp chili flakes
olive oil, salt, pepper
1/2 cup vegetable stock
For the rice:
250g rice of choice (suggest Himalayan, Basmati or Jasmin)
4 saffron strands
1 tsp ground turmeric
1 tsp paprika
1 tsp vegetable stock powder
1/2 tsp salt
1 tsp butter
200g peas
method:
Preheat the oven to 200°C. Coat the pumpkin in some olive oil and season generously with salt. Place in one layer on a baking tray or dish and roast 30 min.
For the rice, bring 250ml (2 cups) water to a simmer. Add the rice, all the spices and the butter. Cover the pot with a lid and simmer for the time recommended on the packet. 5 min before the end, add the peas, mix, and cover again.
Coat the chicken in the chutney, and season with the chili flakes and some salt.
Heat a little oil in a skillet on medium heat, and fry chicken on each side for 3 min.
Reduce heat to low, cover with lid and simmer 8-10 min.
Turn the chicken over, add the vegetable stock and mix it a little so it combines with the sauce in the pan, cover with lid and simmer again for another 8-10 min.
Season to pumpkin, rice, and chicken sauce to taste with a touch more salt if needed.
