Chicken and pumpkin with soy and star anise from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nichill on September 27, 2025

    Our chicken thighs were very large for our usual pan, which made it really hard to get them anywhere near the liquid. Lovely flavour. Will make again, probably with butternut squash and a bit less meat.

  • SACarlson on February 25, 2024

    I used some roasted squash that I had frozen, and this was delicious--it became extra-saucy and was wonderful over steamed rice.

  • Frenchfoodie on September 18, 2022

    I’ve cooked this a few times, it is always delicious. I don’t turn the chicken, prefering to leave skin up to crisp.

  • TrishaCP on October 10, 2018

    This is seriously delicious. I used honeynut squash cubed in one inch pieces and had no problems with the squash cooking through.

  • hillsboroks on October 05, 2018

    I have made this many times over the past few years and we love it. My husband is a duck hunter and has discovered that he can slip in a cut up wild duck (I cut the amount of chicken in half) and end up with delicious duck while I enjoy the chicken. I usually use butternut squash and have found that making sure the squash is in the liquid from the beginning of the bake time is crucial to getting it done in the allotted time. Last time I also decided to quit flipping the chicken thighs and just left them skin side up during the entire bake time. They came out looking just like the photo in the book with a nicely browned skin. At the halfway mark during the covered bake time I just made sure the squash pieces were turned over and in the liquid and they were perfect.

  • babyfork on January 21, 2015

    This was a tasty recipe and I would make it again. My only issue was that I used butternut squash (as suggested if you didn't have a fresh pumpkin) and it was nowhere near cooked even when I added an extra 15 minutes. I ended up removing the chicken and returning the squash mixture to the oven for another 20 minutes (so 35 minutes added to the original recipe). BTW, I don't think it was an oven temperature issue. In the future I would plan on extra time.

  • Zosia on January 18, 2015

    Really wonderful flavours. I used a whole chicken cut up and skinned, and cooked the dish stove-top in a tagine so used a little less water. It was done in 25 minutes.

  • Foodycat on October 10, 2014

    Really lovely flavour. I used calamondin zest and juice instead of orange, and a sliced red onion instead of the spring onions. The recipe says it doesn't seem like a lot of liquid but there will be enough and that is absolutely correct.

  • chawkins on October 05, 2014

    Delicious. An adaptation of Molly Steven's red-braised chicken thigh with soy and star anise by replacing the stock with water and OJ and adding pumpkin pieces. I used chicken drumsticks instead of thighs, used Vietnamese fish sauce instead of Thai and a dried red chile with the seeds instead of a seeded fresh red chile.

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