Spicy Cashew Nut, Pumpkin and Ginger Chicken
Ingredients
Spice Paste
- ½ cup roasted cashew nuts
- 1 cup coconut cream
- 2 tablespoons sambal olek
- 2 tablespoons tomato paste
- 2 tablespoons roughly chopped fresh ginger
- 2 tablespoons brown sugar
- 2 teaspoons ground cumin
- 3 cloves garlic, roughly chopped
- ¾ cup water
Chicken
- 4 whole chicken legs (thigh and drumstick)
- 2 teaspoons each ground cumin and ginger
- 1 teaspoon ground turmeric
- 1 tablespoon olive oil
- 1 large brown onion cut into 8 wedges through the root
- 4 long red chillies
- 1-kilogram crown pumpkin cut into 1cm thick slices (I leave the skin on)
- sea salt and ground pepper
To Serve
- ¼ cup desiccated coconut, toasted
- ½ cup roasted, salted cashew nuts, roughly chopped
Instructions
- 1
Spice Paste - Place all the ingredients, except the water, in a food processor and blitz until well chopped but not totally smooth. Add the water and pulse to combine.
- 2
Chicken - Preheat the oven to 180°C regular bake.
- 3
Chicken - Season the chicken with salt. Combine the spices in a bowl then sprinkle all over the chicken so it is well coated.
- 4
Chicken - Heat the oil in a large frying pan over a medium-low heat and brown the chicken on both sides. Take your time doing this so the spices don't catch and burn in the pan.
- 5
Chicken - Place on the baking tray along with the onion, chillies and pumpkin and season the veges with salt and pepper.
- 6
Chicken - Add the spice paste to the pan and cook for 5 minutes, stirring often until fragrant.
- 7
Chicken - Season with salt then pour over the chicken and vegetables.
- 8
Chicken - Cook for about 45 minutes or until the chicken is fully cooked.
- 9
To Serve - Combine the coconut and cashews and sprinkle over the top, serving the rest separately.
