Mike is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up One Pan Chicken (recipe courtesy SMH Good Food)

Ingredients
1kg chicken thighs (or chops), skin on, bone in, patted dry
400g can chickpeas, drained and rinsed
500g pumpkin, cut into thin wedges
2 tbsp extra virgin olive oil
juice of 1 lemon
5 garlic cloves, roughly chopped
1 tsp coriander seeds, crushed
10g fresh ginger, finely grated
1 tbsp date molasses
½ cinnamon stick
100ml chicken stock
sea salt and black pepper
plain full-fat yoghurt, to serve
coriander leaves, roughly torn, to serve

Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Arrange the chicken (skin side up), chickpeas and pumpkin in a single layer on a baking tray. Set aside.
Step 3
In a bowl, whisk together the olive oil, lemon juice, garlic, coriander seeds, ginger and date molasses. Pour the mix over the chicken, chickpeas and pumpkin, using your hands to thoroughly massage it into the meat and pumpkin. Nestle in the cinnamon stick and pour in the chicken stock, taking care not to pour it directly onto the chicken. Season with salt and pepper.
Step 4
Bake in the preheated oven for 40-45 minutes or until the chicken is golden and cooked through and the pumpkin is tender and golden.
Step 5
Check for seasoning and serve with yoghurt and fresh coriander.

Mike is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up One Pan Chicken (recipe courtesy SMH Good Food) Ingredients 1kg chicken thighs (or chops), skin on, bone in, patted dry 400g can chickpeas, drained and rinsed 500g pumpkin, cut into thin wedges 2 tbsp extra virgin olive oil juice of 1 lemon 5 garlic cloves, roughly chopped 1 tsp coriander seeds, crushed 10g fresh ginger, finely grated 1 tbsp date molasses &frac12; cinnamon stick 100ml chicken stock sea salt and black pepper plain full-fat yoghurt, to serve coriander leaves, roughly torn, to serve
Method Step 1 Preheat the oven to 180C fan-forced (200C conventional). Step 2 Arrange the chicken (skin side up), chickpeas and pumpkin in a single layer on a baking tray. Set aside. Step 3 In a bowl, whisk together the olive oil, lemon juice, garlic, coriander seeds, ginger and date molasses. Pour the mix over the chicken, chickpeas and pumpkin, using your hands to thoroughly massage it into the meat and pumpkin. Nestle in the cinnamon stick and pour in the chicken stock, taking care not to pour it directly onto the chicken. Season with salt and pepper. Step 4 Bake in the preheated oven for 40-45 minutes or until the chicken is golden and cooked through and the pumpkin is tender and golden. Step 5 Check for seasoning and serve with yoghurt and fresh coriander.

When much of the city sleeps, Mike Jeffreys is keeping you company.

Mike provides laughs and companionship, the news & stories of the day from midnight on Mondays. 

When much of the city sleeps, Mike Jeffreys is keeping you company.
Mike&nbsp;provides&nbsp;laughs and companionship, the&nbsp;news &amp;&nbsp;stories of the day from midnight on Mondays.&nbsp;