Cooked in a Lodge USA Enamel Smooth Sailing Dutch Oven, the blend of tender chicken, sweet pumpkin, and rich peanuts in this recipe creates a hearty and comforting dish that's perfect for chilly evenings

INGREDIENTS

• 2 Tbs olive oil
• 900g chicken thighs, skin-on
• 1 large onion, finely chopped
• 1 large clove garlic, finely chopped
• 10g fresh ginger, peeled and finely chopped
• 1 ½ tsp mustard seeds
• 1 tsp coriander seeds
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• 450g pumpkin, peeled and cut into 5cm chunks
• 200g fresh tomatoes (1 large or 2 small), finely diced
• 100g crunchy peanut butter
• Juice and finely grated zest of 1 orange (1-2 tsp zest and 4-5 tablespoons juice)
• 750mls hot chicken stock
• 25g fresh coriander, chopped, plus extra to serve
• ½ tsp salt

METHOD

1. Preheat oven to 120°C fan bake/140°C standard convection.
2. Season the chicken all over with salt and pepper. Heat the oil in a Lodge Enameled Cast Iron Dutch Oven and set over medium heat. Add the chicken and cook for 4-5 minutes on each side, until nicely browned all over. Remove from the pan and set aside, keeping all of the juices in the pan.
3. Add the onion, garlic, ginger, mustard seeds and coriander seeds. Cook, stirring frequently, for 4-5 minutes or until starting to brown.
4. Add the remaining spices and cook for 3-4 minutes until fragrant; taking care not to burn the spices.
5. Add the pumpkin, tomato, peanut butter, orange juice and zest. Stir to combine, before pouring in the stock, coriander, salt and a good season of pepper. Stir well.
6. Place chicken thighs back into the pot, skin-side up. Bring to a boil, cover, and then transfer to the oven. Cook for 2 hours, then uncover and bake for an additional 20-30 minutes until thickened.
7. Once cooked, sprinkle with fresh coriander. Serve hot with couscous or rice.