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  • kcsimos

sweet sour chicken with spiced rice & roasted pumpkin

Prep: 15min | Cooking: 30min

Complexity: 2/5


(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


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.


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