This, from the BBC Good Food website, was really nice. Really nice. A bit too spicy, but you could easily get rid of that by not using the chilli (which was my not-so-brilliant substitute for harissa). Frying the pumpkin chunks along with the chicken allowed the pumpkin to retain its shape later on rather than dissolving mushily into the sauce. When eaten with the lemon risotto the flavours of both completely changed and melded into something wonderful.
1/4 small pumpkin
2 garlic cloves
1 green chilli
2 chicken breasts
Other flavourings: chilli powder, honey, milk.
I peeled and chopped the pumpkin into bite-sized chunks (again, with difficulty), chopped the onion and garlic, cut the chicken breasts into roughly eight pieces per breast, and mixed in a dry, cold pan with oil, vegetable stock, cinnamon, a tiny bit of chilli powder, and seasoning. Stirred it all to coat before putting the pan on the heat. Cooked on a medium heat for about five minutes before reducing the heat to low and adding the passata, along with a few tablespoons of water. Simmered for about twenty five minutes, adding other flavourings to taste.
Served with the lemon risotto I made a couple of weeks ago. I didn't add broccoli this time, and used thyme instead of rosemary. Other than that it was exactly the same.