This is a warming, quick winter dish using in season pumpkin and silverbeet.

The lightly spiced veg are cooked on the stove top, along with honey seared chicken thighs and the whole dish comes together in under 30 mins. Swap the chicken for salmon fillets, lamb steaks or medallions, or try honey grilled halloumi.

Honey seared chicken on spiced pumpkin and silverbeet

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4

Ingredients

  • 1-2 chicken thighs per person
  • 1 tbsp runny honey
  • 1/2 tsp ground allspice
  • 1/2 a pumpkin diced into 2cm cubes
  • 1 bunch silverbeet, stalks removed, and leaves chopped
  • 1/2 tsp ground allspice
  • 1/4 tsp cayenne pepper

Instructions

  • Mix the honey and ΒΌ teaspoon of allspice together, then use a teaspoon to spread on the tops of your chicken thighs.
  • Add a little oil to heavy bottomed pan, heat, then add the chicken thighs bottom side down. Cover and cook 4-5 mins then turn and cook a further 4-5 mins with the lid off until chicken is cooked through.
  • Meanwhile, in another large pan heat oil over medium-high heat. Add diced pumpkin and season with salt & pepper. Cook for about 3 minutes, stirring, until caramelised. Add silverbeet, spices and 2 tablespoons of water and stir. Reduce heat to medium. Cover and cook, stirring from time to time, for a further 5-10 minutes until pumpkin is soft.
  • Served the chicken thighs over the pumpkin and silverbeet.

Cook’s Notes

A sprinkle of crumbled feta is great in this dish. You can also add extra cayenne pepper to spice it up more if you prefer.

Spinach and Kale work equally well instead of silverbeet, and you can swap the pumpkin for sweet potatoes.

Swap the chicken for salmon fillets, lamb steaks or medallions, or try honey grilled halloumi.