Middle Eastern chicken and spice roasted pumpkin rice bowl

1. Preheat the oven to 160C (180C conventional). Line a large baking tray with baking paper.

2. To make the baharat and maple pumpkin, spread out the pumpkin on the baking tray. Add the olive oil, maple syrup and baharat and, using your hands, toss to coat. Roast in the oven for 45 minutes to 1 hour, or until the pumpkin is soft and caramelised. If it is taking on too much colour, reduce the heat by 15 degrees and continue cooking.

3. Meanwhile, add the poached chicken ingredients to a saucepan and bring to the boil. Once it reaches a rolling boil, remove from heat, cover with the lid and set aside for 45 minutes to 1 hour or until the chicken has cooked through. When ready to serve, slice the chicken as thinly or as thickly as you like.

4. To make the rice, add the butter to a medium-sized saucepan over low to medium heat. Once melted add the onion and cook until fragrant and slightly translucent. Add the spices and rice and cook, stirring frequently, until the rice is coated in the spiced butter. Add the chicken stock and simmer until the liquid is absorbed (about 15 to 20 minutes). Leave for 5 minutes then fluff with a fork.

5. To make the sumac butter, melt the butter in a frypan over medium heat, add the sumac and swirl a few times to incorporate.

6. To serve, mix together the nuts and sesame seeds in a small bowl. Season generously with salt and pepper. Add rice to bowls. Arrange a wedge of pumpkin, some sliced chicken and broccolini. Drizzle over warm butter and sprinkle with the nut mix.

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.