Chicken and a dish made of it are often characterized by the epithet “sweet”, the same is said about the pumpkin.
Well, if you combine the two products?
No, of course, we will not bake sweet cakes with such a filling, but stuff a bird with a pumpkin or just bake white meat in the oven - why not?
Chicken with pumpkin in the oven - general principles of cooking
• With a pumpkin in the oven, you can bake both whole chicken and dividing it into pieces: breast, legs, chicken legs, or just chop the carcass into chunks. Chicken is desirable to take chilled, so it is easier to determine its quality. If the previously acquired poultry meat has been frozen, it must be thawed in the air, before putting it in the bowl.
• Most recipes use pumpkin pulp, cut into large cubes or cubes. For cooking casseroles pumpkin crushed coarse grater. Chicken is often baked in the oven, using a whole pumpkin as a “pot”, in which pieces of pumpkin pulp and chicken are placed. After that, the vegetable is wrapped in foil so that its skin does not burn.
• All dishes from chicken with pumpkin, in an oven place only after its warming up to 200 degrees and bake the time recommended by a compounding.
Chicken Casserole with Pumpkin in the Oven
Ingredients:
• medium fat sour cream - 150 ml;
• 700 gr. peeled pumpkin pulp;
• 200 gr. hard cheese;
• mayonnaise 65% - 150 ml;
• 700 gr. chilled chicken fillet;
• ground white crackers - 3 tbsp. l .;
• 30 gr. butter, best homemade, butter;
• seasoning “For chicken” - to taste.
Cooking Method:
1. Cut the washed and dried chicken into small pieces. Well, season the chicken with a combination of seasoning, lightly salted, mix and temporarily set aside. 2. Grate the cheese and pumpkin into the shavings with a large grater, add the sour cream combined with mayonnaise and mix thoroughly.
3. At the bottom and walls of the heat-resistant form, apply a thick layer of butter, sprinkle it well with white breadcrumbs and place half of the vegetable mixture in a container.
4. Spread the chicken pieces evenly over the top, cover it with the remaining vegetable mass.
5. Lightly tuck the surface with ground breadcrumbs and bake in a hot oven for one hour.
Chicken with pumpkin in the oven: a simple recipe with chicken
Ingredients:
• two large onions;
• spices and spices (oregano, ground basil, marjoram) - to taste;
• a pound of fillet, without bone;
• 450 gr. pumpkins;
• 60 ml of non-aromatic vegetable oil.
Cooking Method:
1. Wash the chicken and wipe dry, then cut into equal pieces, no more than two centimeters in size. Add half the butter to the chicken, lightly salt, sprinkle with spices and mix.
2. Firm pumpkin pulp, free from the peel and cut into cubes. To keep the pieces of pumpkin in shape and when baking do not turn into a porridge, do not grind, try to cut the vegetable into pieces of the same shape and size as the meat.
3. Peel the onion bulbs and cut them into thin half rings and send them to the pumpkin. Add spices and a little pepper. Pour in the remaining oil and, carefully mixing, set aside for a quarter of an hour.
4. After that, connect the chicken with the pumpkin, mix well and place in a small form.
5. Pour in a third of a cup of hot water to the chicken with pumpkin, cover the container with foil and place in the oven.
6. After about half an hour, remove, carefully remove the foil and put it back in the oven for another 10 minutes.
Chicken with pumpkin in the oven: a recipe for wings on a vegetable cushion
Ingredients:
• six large potatoes;
600 gr. wings;
• one onion;
• a few cloves of garlic; • 400 gr. ripe pumpkin pulp;
• 80 ml sour cream 15% fat;
• spices and spices;
• refined oil.
Cooking Method:
1. Mix sour cream with grated garlic. Add spices selected to your taste, add salt if needed.
2. Wash the wings, carefully inspecting each for the presence of feathers and, if any, remove them with tweezers.
3. Brush the wings with garlic sauce, spreading them well on all sides, put them in a bowl and set aside for half an hour so that the sauce is well absorbed.
4. Free the potatoes and pumpkin from the peel. From the pumpkin, remove all the fibrous pulp along with the seeds and cut the vegetables into equal cubes, 2 cm rib size.
5. Onion cut into thin rings.
6. Pour three tablespoons of butter on a baking sheet and spread it evenly over the entire surface.
7. Lay the potato slices in the first layer. Season it with spices, lightly salt it and spread the chopped pumpkin into potatoes, and evenly place the disassembled rings of bitter onions over it.
8. On top of the vegetable cushion, place the wings marinated in garlic sauce. Be sure to close the baking sheet with a sheet of food foil and bake.
9. After forty minutes, when the vegetables and meat are slightly extinguished in their own juice, remove the baking sheet, carefully remove the foil from it and place it back for 20 minutes so that the dish will brown well and the excess moisture will evaporate.
Baked vegetables with chicken in a pumpkin, in the oven
Ingredients:
• ripe pumpkin in diameter not more than 25 cm;
• four large chicken legs;
• ripe tomatoes - 3 pcs .;
• two sweet peppers;
• large clove of garlic;
• olive or well-refined sunflower oil;
• large onion.
Cooking Method:
1. Processed and washed chicken legs are divided into two parts - the shin and the thigh. If the femoral part is too large, cut it in two.
2. On a high heat, heat a couple of spoons of butter and quickly roast the chicken pieces in it. As soon as the skin turns red well, immediately remove the chicken from the heat and let it cool. 3. Using a foam sponge in warm water, rinse the dirt from the pumpkin well and carefully cut off the top of the vegetable, retreating from the tail not more than 6 cm.
4. Use your hands or a spoon to select all the seeds and cut off the excess flesh from the walls, leaving only a small part of it, no thicker than 1 cm.
5. Lightly salt the pumpkin on the inside with fine salt and blot well the walls of the pumpkin “pot” with vegetable oil.
6. Tomatoes cut along the fruit in half. Cut out the stalks of tomatoes and cut each half into thin semi-circles. Onion cut thinner, half rings, peeled peppers - into large slices. Slice the selected thick pulp into large pieces.
7. Combine all chopped vegetables in a bowl. Press garlic to them and mix thoroughly by adding a little ground pepper or your favorite spices.
8. In a prepared pumpkin, carefully lay the pieces of roasted chicken, overlapping each vegetable mixture, and cover it with a cut off top. Do not cut off the tail, you can only shorten slightly and be sure to wrap it with foil so as not to burn.
9. On a baking sheet, spread out two large sheets of foil, lightly overlaying them one on another, and place the stuffed pumpkin in the center. Wrap the free edges of the foil on the vegetable so that it completely covers it, and squeeze tightly from all sides.
10. Bake the foil-stuffed pumpkin for about an hour. Readiness can be checked already after 50 minutes by gently bending the edge of the “package” and piercing the vegetable with a knife. If you enter freely, then the dish is ready and you can get it.
11. Before serving, slightly cool the pumpkin, carefully opening the foil so as not to burn yourself with the juice that has accumulated in it.
Fragrant stuffed chicken with pumpkin in the oven
Ingredients:
• two kilogram chicken carcass;
• sour apples - 3 pcs .;
• 400 gr. dense pumpkin pulp;
• small sweet orange;
• dried apricots - 8 pcs .; • black pepper, turmeric, nutmeg and coriander - half a spoon;
• a quarter of a teaspoon of cinnamon ground in a mortar;
• two spoons of low-fat sour cream;
• a small sprig of fresh rosemary.
Cooking Method:
1. In a small plate of turmeric, combine with coriander and pepper. Add a teaspoon of salt to the mixture and mix the spices thoroughly.
2. Use the tweezers to remove the remaining feathers from the bird's carcass, rinse it thoroughly and wipe dry with a paper towel. Then coat the bird with spices, carefully rubbing the mixture into the skin.
3. Soak dried apricots for about 10 minutes in hot water, then rinse, lightly dry and cut in half. Peeled and peeled apples cut into slices.
4. Scald the orange with boiling water, cut the citrus in half. Cut each half in half lengthwise and chop into thin slices.
5. Mix all the chopped fruits, add the pumpkin cut into 1.5 cm cubes and part of the mixture stuff the chicken. To prevent the stuffing from falling out, flatten the edges of the pelt and pinch them with toothpicks or stitch them with cooking thread. Be sure to fix the wings to the body and legs together, tied up with string.
6. Add grated cinnamon, nutmeg to the remaining fruit and pumpkin mixture and, after mixing thoroughly, put it in the form and smooth it.
7. Place a stuffed carcass on top, brush with sour cream, sprinkle with rosemary needles and bake for an hour and a half. To make the chicken turn red on all sides, periodically turn the carcass over.
Chicken with pumpkin in the oven: the recipe for honey tender breast “Yalta-like”
Ingredients:
• one chicken fillet - 350-400 gr .;
• two heads of sweet purple onions;
• 40 ml of lean, frozen oil;
• garlic;
• bunch of young parsley;
• spices “For chicken”;
• a tablespoon of floral honey;
• 200 gr. peeled ripe pumpkin.
Cooking Method: 1. Pour the measured vegetable oil into a small deep bowl and mix it with 70 ml of drinking cold water. Add spices, lightly salt and press garlic with a press and mix thoroughly.
2. Chop the parsley with a knife, cut the sweet onion into thin slices and put everything in the marinade, mix, gently pressing onion slices.
3. Rinse the fillets in cold water, then rub the meat well with a towel and place in the cooked marinade. It is desirable that the breast lay in it overnight, but five hours will be enough for tender chicken meat.
4. Rinse the chicken flesh well, rinse, dry, coat with honey and transfer to a refractory form. Pour the remaining marinade over it and gently spread the small pumpkin flesh around.
5. For 40 minutes, place the form with the chicken in a hot oven. This is enough to breast well browned on top and baked from the inside.
Chicken with pumpkin in the oven - cooking tricks and helpful tips
• When cutting off the peel from a pumpkin, remove the greenish layer beneath it. It has an unpleasant grassy taste and is often bitter.
• In the process of baking, pour whole juice to the whole chicken, and cover the baking dish with foil. This will prevent the meat from drying out and make the food even juicier.
• Pre-marinating pumpkin and chicken in spices will make the taste of the prepared dish richer.
