INGREDIENTS

Chicken
500g boneless chicken thighs – skin on
500g boneless chicken thighs – skinless
8 – 10 strips pancetta
1 Tbsp chopped fresh herbs (rosemary,
sage, parsley, tarragon, or thyme)
Generous drizzle of olive oil
Spiced Stew
2 capsicums, red or yellow, cut into strips
4 spring onions, 2 cut into 5cm pieces, 2
thinly sliced
1 tsp smoked paprika
1 white onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
1 Tbsp ginger, peeled, grated, or chopped
1 – 2 Tbsp Indian spice mix (e.g. garam
masala or tandoori) adjust to heat
preference
1 x 400ml can of coconut milk
400g pumpkin or squash, peeled and cut
into 3-4cm chunks
1 x 400g can of chickpeas, drained
1 x 400g can of lentils, drained
8 stalks of coriander, cut into 5cm length

Mint raita:
½ cucumber grated
½ carrot grated
Leaves from 8 stalks of mint, shredded
1 cup Greek-style plain yoghurt
½ tsp salt

METHOD

Method:

1. Preheat the oven to 200 °c / 190 °c fan-bake. Place a rack in the upper half of your oven. Line your bench with a strip of baking paper. Lay pancetta slices in pairs, slightly overlapping and spaced 15cm apart. Place the skinless thighs “shiny side” down on each pancetta pair. Sprinkle with half the smoked paprika and half the chopped herbs. Fold the pancetta over and roll the thighs into a bundle with the join on the bottom. For the skin-on thighs, lay them skin-side down. Season with salt and the remaining smoked paprika and herbs. Turnover and shape into neat parcels, then season again.

2. Heat an ovenproof frying pan over medium heat. Add 2 tsp oil, then fry the capsicums and the 5cm lengths of spring onion until softened and lightly coloured. Sit the thighs on top. Drizzle on 2 Tbsp olive oil and a little salt and pepper. Roast for 30 minutes, at which point the pancetta, or the chicken skin should be nice and golden. If needed, finish under the grill for colour.

3. Meanwhile, in a saucepan, heat 2 tsp oil over medium heat. Sauté the onion, garlic, ginger, and ½ tsp salt until soft and golden. Add the spice mix and stir for a few seconds, then add the coconut milk. Rinse the can out with ½ a can of water and add that too.

4. Add the pumpkin and chickpeas. Bring to the boil, then reduce to a gentle simmer. Cook until the pumpkin is tender. Add the lentils and cook for 2 more minutes, adjusting the seasoning as needed.

5. While that’s cooking, make the raita. Combine the grated cucumber and carrot with ½ tsp salt and sit at room temperature for 20 minutes. Squeeze out any liquid and discard. Stir through the yogurt and shredded mint.

6. Soak the remaining sliced spring onions in iced water for two minutes. Drain and pat dry. Toss with coriander.

7. To serve, spoon the pumpkin and chickpea stew into a bowl. Add some of the roast capsicum, top with a chicken thigh, and drizzle with pan juices. Spoon on the raita and scatter the herbs over the top.

Serves 5 – 7 (depending on hunger levels)