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Plated meal

Braised Chicken Thighs with Pumpkin and Sage Mash

  • Paleo
  • High Protein
  • Meat
  • Contains Dairy
  • Chicken

Braised Chicken with Pumpkin and Sage Mash will have you sitting down at the table in no time, and it can be made even easier with Livefreshr!

  • 0.0 min

    Bring a 2 saucepans of water to the boil, add the stock to one and salt the other.

  • 0.5 min

    Finely chop the onion, rosemary and sage.

  • 3.5 min

    Cut the skin off the pumpkin and roughly chop.

  • 5.0 min

    Add the pumpkin to the salted boiling water and boil until the pumpkin is tender and ready to mash. (15-20mins)

  • 6.0 min

    Season the chicken thighs with salt and pepper.

  • 6.5 min

    In a large frying pan over medium-high heat, heat half of the oil. Then add the chicken thighs and cook until brown on both sides.

  • 10.5 min

    Transfer the chicken to a plate. Pour off any excess fat from the pan and add the remaining oil.

  • 12.0 min

    Add to the pan the onion, rosemary, half of the sage, bay leaves and cloves. Saute all of the ingredients until the onion is softened, about 3-4 minutes.

  • 16.0 min

    Stir the tomato paste into the onion mixture. Then add the chicken stock* and stir.

  • 17.0 min

    Season the sauce with salt and pepper and bring to the boil.

  • 18.0 min

    Reduce the heat to medium-low heat and simmer until the sauce begins to thicken slightly.

  • 20.0 min

    Add the chicken to the sauce and continue to simmer until the chicken is cooked through. (5-10mins)

  • 23.0 min

    Drain the pumpkin.

  • 23.5 min

    Add a little olive oil to the saucepan that had the pumpkin and return back to the heat.

  • 24.0 min

    Add the remaining sage and cook until crisp.

  • 25.0 min

    Add the pumpkin back to the saucepan with the sage.

  • 25.5 min

    Mash the pumpkin until smooth.

  • 26.5 min

    Season the mash with salt and pepper.

  • 27.0 min

    Distribute the pumpkin mash among serving plates.

  • 30.0 min

    When cooked through, serve the chicken and sauce aside the mash.

  • Ingredients

    Butternut Squash


    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person

    Tomato Paste


    Dried Bay Leaves

    Fresh Sage

    finely chopped

    Fresh Rosemary

    finely chopped

    Brown Onion

    finely chopped

    Olive Oil

    2 tablespoons per person

    Chicken Thighs (Skin On)

  • 2 of 10 failed / iids:,455,254/ rid: 405

Reviews (3)


5 out of 5 stars
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5 out of 5 stars
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I loved it! It was a delicious meal

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5 out of 5 stars
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one of the best recipes

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