This is a dish for unleashing your creativity! It start with the foundation of a simple chicken and pumpkin stew infused with a spicy harissa sauce. Harissa is Tunisian in heritage, and we’ve then added the crunchy bean topping to give it some texture.
You could serve this as is, in lettuce cup tacos, or alongside some cooked quinoa.
Here are a few other ideas: you could omit the spicy harissa to make a great dish for babies and toddlers, with the added benefit that it freezes exceptionally well. Or add some different flavours to the stew – preserved lemon, sliced ginger, or fresh thyme would all work well.
- 700g - japanese or butternut pumpkin, skinned and roughly chopped into large chunks
- 1kg - free range chicken thighs
- 1tbsp - harissa paste
- 750mL - vegetable or chicken stock
- 50g - toasted almonds, roughly chopped
- 25g - sunflower seeds
- 1 - red chilli, finely sliced (optional)
- 1/4cup - chives, roughly chopped
- 150g - green beans, cut on a diagonal about 3 cm long
- Preheat the oven to 180 degrees celsius.
- Put the pumpkin and chicken in an ovenproof dish.
- Season with the harissa paste – we find this easier to do with our hands, massaging the paste into all the pieces.
- Pour in the stock, cover the dish with a lid or foil and put in the oven for 1 1/2 hours.
- Remove from the oven, and using two forks, shred the chicken and pumpkin.
- At this point, if you want to reduce the liquid, simmer over medium heat on the stove until it slightly thickens.
For the crunch:
- Place almonds, sunflower seeds, chilli, chives and beans in a bowl.
- Toss to combine.
- To serve, place the chicken and pumpkin in a dish, pile the crunch over the top and everyone can help themselves!