Baked Chicken & Pumpkin

• 4 cloves garlic, finely chopped
• 1 Tbsp coarsely ground coriander seeds (or 2 Tbsp ground coriander)
• 3/4 cup sultanas
  
• zest of 1 lemon
• 16 skinned & boned chicken thighs
• 1 kg peeled, seeded, diced (3cm cubes) pumpkin
• 100ml white wine
• 500ml chicken stock
• 4 Tbsp olive oil
• salt & freshly ground black pepper

1. Preheat oven to 190oC
2. Sprinkle the garlic, coriander seeds, sultanas & zest evenly over the base of a large roasting pan
3. Place the chicken thighs, side by side on top
4. Place pumpkin pieces around them
5. Pour over wine, stock, olive oil, & season with S+P
6. Bake 1 hour until the pumpkin is tender, everything is brown & the liquid has reduced.

Serve on white rice & sprinkle with chopped parsley.

Serves 8