Spiced Chicken & Pumpkin Rice – IGA

A local store here is IGA (Independent Grocers Association I think?).  I love it there, it’s less impersonal than the larger grocery stores, the staff are lovely & friendly, the produce is fresh, and they have GREAT sales.

Anyway, this one showed up on the trusty facebook too.

Link: Spiced Chicken & Pumpkin Rice – recipe pasted in below.

Simple recipe.  Pumpkin fried off, the rest is ready to go into the pan.
Getting there.. ready to add the pumpkin and veggies.  I didn’t use just peas, added some others to it.
Lid on and walk away for a while..
The pic doesn’t do it justice.. it’s very bright and delicious looking.  Served with some leftover garlic & spinach naan. Link below..

Lailah’s Garlic & Spinach Naan – Thermomix

This was such a quick and easy recipe.  Took no time at all to prepare, then you just walk off and leave it till it’s cooked.  Very tasty!!

spiced chicken and pumpkin rice

  • 500g Ritchies Premium Chicken mince
  • 500g Kent pumpkin, peeled and cut in a 2 cm dice
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 large leek, finely sliced (white part only)
  • 2 medium garlic cloves, fined sliced
  • 1 heaped tablespoon fresh ginger, grated
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • 1 teaspoon of chilli flakes (add more if you like things spicy)
  • 2 sticks cinnamon
  • 1½ cups washed basmati rice
  • 3 cups Campbell’s salt reduced chicken stock, hot
  • ½ cup peas, cooked

 to serve

  • a few coriander leaves

Spiced chicken and pumpkin rice method

In a large sauté or frying pan add the olive oil and fry off the pumpkin on a medium heat until just changing colour. Remove from the pan and place to one side. Add butter to the pan and over a medium high heat, fry the leek until soft, add the chicken mince, fry for about 2 minutes, stirring continuously until the mince is cooked through. Add garlic, ginger and the spices, cooking until they start to smell amazing. Stir in the rice and cinnamon sticks, fry for another minute then add the hot Campbell’s chicken stock. Bring to a very fast simmer (make sure the whole pan is simmering). Return the pumpkin to the pan and return to a rapid simmer. Place a lid on the pan with a good seal (use foil or baking paper under the lid if it’s a little loose). Cook for 5 more minutes, leaving the lid on, turn the heat off and allow to steam for 10-15 minutes or until the rice is tender. Just before you serve the rice, scatter with hot cooked peas and a few coriander leaves. Serve with mango chutney and a simple tomato, cucumber and coriander salad. Serves 4.


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