Hosting a festive feast? This rich, flavorful dish is easy to make and adored by guests!
Tender chicken thighs are simmered in a creamy pumpkin and sun-dried tomato sauce, spiced with paprika and oregano, and finished with Greek yogurt. Serve with rice, quinoa, or crusty bread to enjoy every last drop of this vibrant, nutrient-packed sauce.
Time to make: 35–40 minutes
Serves: 4
Ingredients:
- 4 chicken thighs or breasts (skin off); roughly 500-600g (~20 oz)
- 2 tbsp olive oil (or 1 tbsp butter + 1 tbsp oil for extra flavor)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tsp sweet paprika
- 1 tsp dried oregano (or Italian herbs)
- ½ tsp chili flakes (optional, for a little heat)
- ½ cup sun-dried tomatoes, chopped
- 1 cup pumpkin purée
- ½ cup Greek yogurt (or coconut cream for dairy-free)
- ½ cup chicken stock
- Salt and pepper, to taste
- Fresh parsley (or coriander chopped), to serve
- Parmasen, to serve
Method:
Heat oil (and butter, if using) in a large pan over medium-high heat. Season the chicken with salt and pepper. Sear for 3–4 minutes per side until lightly golden brown. Remove from the pan and set aside.
In the same pan, add onion, and sauté for 3–4 minutes until softened. Add garlic, sweet paprika, oregano, and chili flakes. Cook for 1 minute until fragrant.
Then, make the sauce. Stir in chopped sun-dried tomatoes, pumpkin purée, and chicken stock. Bring to a gentle simmer.
Add the chicken back into the pan. Reduce heat to low, cover, and simmer for 15–20 minutes until chicken is cooked through and sauce has thickened slightly.
Remove the pan from heat and stir in Greek yogurt or coconut cream until smooth and creamy. Adjust seasoning with salt and pepper. Sprinkle with fresh coriander and parmesan.
Serve with rice, quinoa, or crusty bread to soak up the sauce.
