Baked Chicken with Spiced Yoghurt & Pumpkin Pilaf
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2024/07/Cuisine-Magazine-Fiona-Smith-Recipe-Baked-Chicken-with-Spiced-Yoghurt-Pumpkin-Pilaf-853x1024.jpg)
tags:Issue 224
Serves
4Preparation
15 minsCook
1 hr & 30 mins plus resting timeIngredients
3 tablespoons olive oil | |
3 tablespoons butter | |
2 onions, sliced | |
80ml plain yoghurt | |
1 teaspoon cumin seeds, ground | |
1 teaspoon coriander seeds, ground | |
2 tablespoons finely chopped fresh thyme (or 2 teaspoons dried thyme or oregano) | |
4 cloves garlic, crushed | |
½-1 teaspoon salt | |
1 size 14-16 whole chicken | |
1 lemon | |
1½ cups brown basmati rice, rinsed | |
800g pumpkin, cut in 2cm cubes | |
750ml (3 cups) chicken stock, hot | |
1 teaspoon paprika or sumac, or a mix of both | |
¼ cup toasted nuts (pistachio or almond), chopped |
It is best to use brown rice for this recipe as it requires a longer cooking time, so results in a better-textured pilaf. Serve with steamed green vege.
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Instructions
1. | Heat the oven to 180°C. |
2. | Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large heavy-based casserole over a medium/high heat and fry the onions, stirring, until deep golden – about 15 minutes. |
3. | While they cook, whisk together the yoghurt, cumin, coriander, thyme or oregano, garlic and remaining 1 tablespoon olive oil and ½ teaspoon salt. Set aside. |
4. | Loosen the skin of the chicken by running your hands between the skin and flesh. |
5. | Smear the yoghurt mixture over the chicken, mostly under the skin but also a little over the top. |
6. | Using a small, sharp knife, pierce the lemon several times then stuff it into the chicken cavity. |
7. | When the onions are cooked, stir in the rice then push the rice to the sides and nestle the chicken in the middle. |
8. | Scatter the pumpkin pieces around the chicken and pour over the stock (if your stock is unsalted, sprinkle with a little salt). |
9. | Sprinkle over the sumac and/or paprika. Cover and bake for 1¼ hours or until the chicken is cooked through. |
10. | Melt the 2 remaining tablespoons of butter and pour over the chicken and rice. |
11. | Allow to rest for 10 minutes then scatter with nuts before serving. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles