This is a great one pot wonder that everyone in the family will love. It freezes well too, so make a big batch and keep it on standby for weeknight dinners.
2 tbs olive oil
600g chicken thighs, diced
1 onion, finely sliced
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 small pinch saffron threads (optional)
400g pumpkin, peeled & diced
3/4 cup chicken stock
1/4 cup sliced dried apricots
1/4 cup sliced dates
1 cup baby spinach leaves
roasted slivered almonds (optional)
couscous to serve
Heat in the oil in a large pot with lid. Add the chicken and saute until a nice golden crust starts to appear on the chicken.
Add the onion and garlic and stir for 2 minutes, add the spices and stir again until fragrant.Add the pumpkin and stock, bring to a simmer and place the lid on the pot. Cook on a gentle low heat for 20-25 minutes.Add the dates, apricots and spinach leaves and cook for a further minute.
Serve with couscous and scatter with roasted slivered almonds, if desired.