Chermoula Chicken Pumpkin Tagine With Almond Pilaf | Lilydale Free Range

Ingredients

• 1kg (approx.) Lilydale Free Range Breast Fillets, cut in half lengthways
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 ⠔ cup chicken stock
• 2 teaspoons ground cinnamon
• 600g butternut pumpkin, cut into crescents
• ⠔ cup raisins
• 2 tablespoons honey
• 1 lemon, thickly sliced
• Salt and freshly ground black pepper, to taste
• 3 cloves garlic, crushed
• ¼ cup fresh flat leaf parsley, chopped
• ¼ cup coriander leaves, chopped
• 1 ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 long red chilli, thinly sliced
• 1 lemon, juiced
• 1 tablespoon olive oil
• 20g ghee or butter
• 1 brown onion, finely chopped
• 1 teaspoon finely grated fresh ginger
• 1 garlic clove, crushed
• 300g (1 ½ cups) basmati rice
• 500ml (2 cups) chicken stock
• ⠓ cup slivered almonds, lightly toasted
• ⠓ cup fresh coriander, to serve