Ingredients
500g pumpkins, with skin on and seeds in
4 tbsp olive oil
1 large onion, sliced
½ tsp ground ginger
½ tsp ground cinnamon
4 boneless and skinless chicken breasts, each cut into three pieces widthways
400g can whole peeled tomatoes, chopped
1-2 tsp sugar
2-3 tsp harissa
400g can chickpeas, drained and rinsed
3 tbsp chopped coriander
Method :
Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
500g pumpkins, with skin on and seeds in
4 tbsp olive oil
1 large onion, sliced
½ tsp ground ginger
½ tsp ground cinnamon
4 boneless and skinless chicken breasts, each cut into three pieces widthways
400g can whole peeled tomatoes, chopped
1-2 tsp sugar
2-3 tsp harissa
400g can chickpeas, drained and rinsed
3 tbsp chopped coriander
Method :
Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.
