Try this dinner from a roasting pan for a special meal that's easy to make and serve. Boneless skinless chicken thighs, which cook in the same time as the vegetables, are a convenient option for roasting. A flavoursome spice rub coats the chicken.
Patsy Jamieson, Diane Temple
500 g peeled, seeded butternut pumpkin, cut into 2-cm cubes
8 small pickling onions
1 tablespoon olive oil
freshly ground black pepper to taste
2 teaspoons honey
1½ tablespoons lemon juice
1 teaspoon paprika
2 teaspoons ground cumin
½ teaspoon ground cinnamon (cassia)
½ teaspoon chilli flakes
2 garlic cloves, crushed
8 small skinless chicken thigh fillets, trimmed of visible fat
12 fresh coriander sprigs, plus ¼ cup coarsely chopped fresh coriander
1 cup reduced-salt chicken stock
Couscous mixed with green peas and mint, to serve
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Preheat the oven to 220°C. Coat a large flameproof roasting pan with cooking spray.
Combine pumpkin, onions, 2 teaspoons of the oil and pepper in a large bowl. Toss to coat. Set aside.
Mix the remaining oil, the honey and 2 teaspoons of the lemon juice in a small bowl until smooth. Add spices, garlic and pepper. Rub this mixture over the chicken thighs.
Place coriander sprigs in the centre of the roasting pan. Set chicken thighs over the coriander sprigs. Surround chicken with the pumpkin and onions. Bake, uncovered, until chicken is cooked through and vegetables are tender, turning vegetables twice, 30 to 35 minutes. Transfer chicken and vegetables to a platter or individual plates (leave coriander sprigs in the roasting pan).
Add stock and remaining lemon juice to roasting pan and place over high heat. Bring to a simmer, stirring to scrape up any browned bits. Simmer for 1 minute. Strain the liquid through a sieve into a medium bowl. Spoon pan sauce over chicken and vegetables. Sprinkle with chopped coriander. Serve with couscous mixed with peas and chopped mint.