Braised chicken with pumpkin and chickpeas

• Olive oil↗1 tbsp tbsp
• Chicken thighs with skin↗4-6

  or chicken drumsticks

• Onion↗1

  finely chopped

• Garlic cloves↗2

  pressed

• Rosemary sprigs↗1-2

  leaves removed and finely chopped

• Tomato paste2 tbsp tbsp
• Bay leaf↗2
• Butternut pumpkin↗400g g

  cut into 3 cm cubes

• Chickpeas↗2 x 400g cans

  drained

• Yogurt↗4 tbsp tbsp
• Harissa2 tsp tsp
• Toasted almond flakes↗
• Coriander leaves↗

Step-by-step instructions

1. 1

   Heat the oil in a shallow, lidded pot over medium‑high heat. Place the chicken skin‑side down and fry for 8‑10 minutes until golden. Flip and fry for another 5 minutes, then transfer to another pan.

2. 2

   Add the onion to the remaining fat in the pot and reduce the heat to medium. Sauté for 8 minutes until softened, then add the garlic, rosemary, tomato paste and bay leaf. Cook for 2 minutes, then pour in 600 ml water, scraping up any browned bits from the bottom and stirring them into the liquid. Add the pumpkin and chickpeas, then place the chicken skin‑side up. Cover and cook for 40‑45 minutes until the chicken is done and the pumpkin is tender. If needed, add a little more water during cooking or uncover for the last 5‑10 minutes if there is excess liquid.

3. 3

   Remove the chicken from the pot, shred the meat discarding the skin, or keep the thighs whole after removing the skin for a baby‑friendly serving. (You can also puree some of the stewed chickpeas for a baby puree.) Mash part of the chickpeas and pumpkin in the sauce to thicken it, return the chicken to the pot and serve.

4. 4

   In a small bowl, combine the yogurt, harissa and a pinch of salt, creating a marbled effect. Serve alongside the stew with toasted almond flakes and a sprinkling of coriander leaves.