- 750g butternut pumpkin, peeled, chopped
- 400g can red kidney beans
- 2 tsp cumin
- 1/2 tsp chilli flakes
- 1 1/2 tsp sweet paprika
- 6 chicken thigh fillets
- 1 cup chicken stock
- 150g cherry tomatoes
- Lebanese brad, parsley leaves, lemon wedges, to serve
Preheat oven to hot, 200 degrees. Grease a 12-cup baking dish.
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.
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.
Serve with torn Lebanese bread, parsley and lemon wedges.