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.


You'll Need

  • 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.


  1. thanks mish – but i can see the full recipie now, it creeps up around the pic. i will make asap this week! ps – u know that oven baked tuna rice one pot wonder we have it once a week and the array of variations i have tweeked even astound me. great stuff for a mum w 3 littlies….dad can make it too w his eyes closed. not that means much you know, all 6 ingredients and all!! lol

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