Middle Eastern chicken and spice roasted pumpkin rice bowl

Middle Eastern chicken and spice roasted pumpkin rice bowl
Middle Eastern chicken and spice roasted pumpkin rice bowl Photo: Katrina Meynink

Poaching the chicken in the almond milk gives a glorious velvety result and is a delicate contrast to the sweet, smoky and spicy pumpkin.


Baharat and maple pumpkin

500g pumpkin, sliced into 5cm wedges, skin on

2 tbsp olive oil

3 tbsp maple syrup 

1 tbsp baharat spice mix, or to taste

Almond milk poached chicken

600g chicken breasts (about 2-3 fillets)

500ml (2 cups) almond milk

1 tsp toasted cumin seeds

​Spiced rice

2 tbsp butter

1 small brown onion, finely diced

¼ tsp ground cinnamon

¼ tsp allspice

¼ tsp cumin

¼ tsp ground coriander 

1 cup basmatic rice, rinsed

430ml (1¾ cups) chicken stock

Sumac butter

2 tbsp sumac

4 tbsp butter

To serve

½ cup almonds, roughly chopped

½ cup pistachio kernels, roughly chopped

1 tbsp sesame seeds

steamed broccolini

​chopped mint leaves

coriander leaves


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.

Order Now