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Chicken, Pumpkin and Honey Braise

A recipe from the Good Food collection.


Chicken, Pumpkin and Honey Braise
Chicken, Pumpkin and Honey Braise
750 g (1 lb 10 oz) butternut pumpkin (squash), peeled, seeded and chopped into 2.5 cm (1 inch) chunks
1 large onion, chopped
1 kg (2 lb 4 oz) skinless chicken thigh fillets
2 tablespoons honey
2 tablespoons honey mustard
250 ml (9 fl oz/1 cup) good-quality chicken stock
400 g (14 oz/2 cups) basmati rice
2 tablespoons chopped flat-leaf (Italian) parsley


  1. Place the pumpkin and onion in a slow cooker, then arrange the chicken on top.
  2. In a bowl, mix together the honey, mustard and stock, then pour over the chicken.
  3. Cover and cook on high for 3 hours.
  4. Meanwhile, near serving time, prepare the rice. Rinse the rice under cold running water until the water runs clear. Place the rice and 375 ml (13 fl oz/1½ cups) cold water in a large saucepan, then cover and cook over low heat for 20–25 minutes, or until the rice is tender.
  5. Just before serving, stir half the parsley through the chicken mixture.
  6. Spoon the rice onto serving plates or into wide shallow bowls. Ladle the chicken braise over the top, sprinkle with the remaining parsley and serve.


Honey mustard, as its name suggests, is a ready-made condiment containing honey and mustard. The mustard used in it is generally mild, but can vary in tang and spiciness, with the honey contributing a mellow sweetness. Honey mustard can be used in salad dressings, glazes, meat marinades or as a dipping sauce, but if you don't have any, you can just use wholegrain mustard in this recipe.

Main ingredient:
Chicken, Pumpkin, Rice


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