PUMPKIN ‘RICE’ WITH ROAST CHICKEN

SERVES 4 PREP 10 MINS COOK 1 HOUR PER SERVE 2370kj COST PER SERVE $3.85

750g butternut pumpkin, peeled, chopped 400g can red kidney beans 2 tsp cumin ½ tsp chilli flakes 1 ½ tsp sweet paprika 6 chicken thigh fillets 1 cup chicken stock 150g cherry tomatoes Lebanese bread, parsley leaves, lemon wedges, to serve

1 Preheat oven to hot, 200°C. Grease a 12-cup baking dish. 2 In a food processor, pulse pumpkin until finely chopped. Transfer to a large bowl, toss with kidney beans, cumin, chilli and paprika. Season. Spoon into a large baking dish. 3 Top pumpkin with chicken and pour stock over. Bake, covered, 45 minutes turning chicken halfway through, or until stock is nearly absorbed. Remove foil, add tomatoes. Bake uncovered 15 minutes. 4 Serve with torn Lebanese bread, parsley and lemon wedges.