Chicken and a dish from it are often characterized by the epithet - "sweet", the same is said about pumpkin.
Well, if you combine the two products?
No, of course, we won’t start baking sweet cakes with such a filling, but stuff the bird with pumpkin or just bake white meat in the oven - why not?
Oven pumpkin chicken - general cooking guidelines
• With a pumpkin in the oven, you can bake whole chicken, or dividing it into parts: breast, legs, legs or simply chop the carcass into pieces. It is advisable to take chicken meat chilled, it is easier to determine its quality. If previously purchased poultry meat was frozen, it must be thawed in the air, having previously laid out in a bowl.
• Most recipes use pumpkin pulp cut into large cubes or cubes. To prepare the casserole, pumpkin is ground with a coarse grater. Often baked chicken 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 peel does not burn.
• All chicken dishes with pumpkin, placed in the oven only after it is heated to 200 degrees and bake the time recommended by the recipe.
Oven pumpkin chicken casserole
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;
• coarse white crackers - 3 tbsp. l .;
• 30 gr. buttery, best homemade butter;
• seasoning "For chicken" - to taste.
Cooking method:
1. Cut the washed and dried chicken into small pieces. Well season chicken with combination seasoning, slightly salt, mix and set aside temporarily.
2. Cheese and pumpkin grated into a chip with a coarse grater, add sour cream, combined with mayonnaise, and mix thoroughly.
3. On the bottom and walls of the heat-resistant form, apply a thick layer of butter, sprinkle it well with white crackers and put half the vegetable mixture in a container.
4. On top, evenly spread the pieces of chicken, cover it with the remaining vegetable mass.
5. Lightly grind the surface with ground breadcrumbs and place in the hot oven for one hour.
Oven pumpkin chicken: a simple recipe for chicken
Ingredients:
• two large onions;
• spices and herbs (oregano, ground basil, marjoram) - to taste;
• a pound of fillet, without bone;
• 450 gr. Pumpkins
• 60 ml non-aromatic vegetable oil.
Cooking method:
1. Rinse the chicken and wipe dry, then cut into identical pieces, the size of no more than two centimeters. Add half the butter to the chicken, add a little salt, sprinkle with spices and mix.
2. Hard pulp of pumpkin, peel and cut into cubes. So that the pieces of pumpkin retain their shape and when baked, do not turn into porridge, do not grind, try to cut the vegetable into pieces of the same shape and size as the meat.
3. Chopped peeled onions with thin half rings and send them to the pumpkin. Add spices and a little pepper. Pour in the remaining oil and mix thoroughly and set aside a quarter hour.
4. After this, combine the chicken with pumpkin, mix well and put in a small form.
5. Pour a third of a glass of hot water into the chicken and 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 into the oven for another 10 minutes.
Oven pumpkin chicken: recipe for wings on a vegetable pillow
Ingredients:
• six large potatoes;
600 gr wings
• one onion;
• several cloves of garlic;
• 400 gr. ripe pumpkin pulp;
• 80 ml of sour cream 15% fat;
• spices and spices;
• refined oil.
Cooking method:
1. Mix sour cream with grated garlic. Add spices to your taste, if necessary, add salt.
2. Rinse the wings, carefully inspecting each for feathers and, if any, remove them with tweezers.
3. Lubricate 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. Peel the potato and pumpkin. From the pumpkin, remove all the fibrous pulp at the same time as the seeds and cut the vegetables in equal cubes, 2 cm in size.
5. Onion cut into thin rings.
6. Pour three tablespoons of oil onto a baking sheet and spread evenly over the entire surface.
7. Spread potato slices with the first layer. Season it with spices, slightly salt and spread the chopped pumpkin on the potatoes, and evenly lay out the disassembled rings of bitter onion evenly.
8. On top of the vegetable cushion, place the wings marinated in garlic sauce. Be sure to cover the baking sheet with a sheet of food foil and set to bake.
9. Forty minutes later, when the vegetables and meat are slightly stewed in their own juice, remove the pan, carefully remove the foil from it and place it back for 20 minutes so that the dish is well browned and the excess moisture evaporates.
Oven baked vegetables with chicken in a pumpkin
Ingredients:
• ripe pumpkin in diameter no more than 25 cm;
• four large 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 legs, divide into two parts - drumstick and thigh. If the femoral part is too large, cut it into two parts.
2. On a high heat, heat a couple of tablespoons of butter and quickly brown the chicken slices in it. As soon as the skin is well browned, immediately remove the chicken from the heat and set to cool.
3. Using a foam sponge in warm water, rinse the dirt off the pumpkin well and carefully cut the top off the vegetable, backing no more than 6 cm from the tail itself.
4. Using your hands or a spoon, 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. From the inside, lightly salt the pumpkin with small salt and well coat the walls of the pumpkin "pot" with vegetable oil.
6. Tomatoes cut in half along the fruit. Cut the stalks from the tomatoes and cut each half into thin semicircles. Cut the onion thinner, in half rings, peppers peeled from seeds - in large slices. Cut the selected dense pulp into large pieces.
7. Combine all chopped vegetables in a bowl. Press garlic to them and mix thoroughly, adding a little ground pepper or your favorite spices.
8. In the prepared pumpkin, carefully lay out the pieces of the fried chicken, layering each vegetable mixture, and cover it with the chopped top. Do not cut the tail, you can only slightly shorten it and be sure to wrap it with foil so that it does not burn.
9. On a baking sheet, spread two large sheets of foil, lightly laying them on top of each other and center the stuffed pumpkin. Wrap the free edges of the foil on the vegetable so that it completely covers it, and tightly squeeze on all sides.
10. Bake stuffed pumpkin packed in foil for about an hour. Readiness can be checked after 50 minutes by gently bending the edge of the "packaging" and piercing the vegetable with a knife. If it enters freely, then the dish is ready and you can get it.
11. Before serving, slightly cool the pumpkin by 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 pulp of pumpkin;
• a small sweet orange;
• pitted dried apricots - 8 pcs.;
• black pepper, turmeric, nutmeg and coriander - half a spoon;
• a quarter of a teaspoon crushed in a mortar of cinnamon;
• two tablespoons of low-fat sour cream;
• a small sprig of fresh rosemary.
Cooking method:
1. In a small plate, combine turmeric with coriander and pepper. Add a teaspoon of salt to the mixture and mix the spices thoroughly.
2. Using tweezers, remove the remaining feathers from the bird’s carcass, rinse it thoroughly and wipe it dry with a paper towel. Then spice the bird, 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. Cut apples peeled from seeds and peel into slices.
4. Scalp an orange with boiling water, cut the citrus in half along. Cut each half again in half lengthwise and chop into thin slices.
5. Mix all the chopped fruits, add the pumpkin sliced in 1.5 cm cubes and stuff the chicken with part of the mixture. To prevent the filling from falling out, flatten the edges of the skin and pinch them with toothpicks or sew with culinary thread. Be sure to fix the wings to the body and legs with each other, bandaging with twine.
6. To the remaining fruit and pumpkin mixture add grated cinnamon, nutmeg and mix thoroughly, put in a mold, smooth.
7. Place the stuffed carcass on top, grease it with sour cream, sprinkle with rosemary needles and put on bake for an hour and a half. To make the chicken brown on all sides, periodically turn the carcass over.
Chicken with pumpkin in the oven: a recipe for honey tender breast "Yalta"
Ingredients:
• one chicken fillet - 350-400 gr.;
• two heads of sweet purple onions;
• 40 ml of lean, frozen out oil;
• garlic;
• a bunch of young parsley;
• spices "For chicken";
• a tablespoon of flower 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 cold drinking water. Add spices, slightly salt, squeeze garlic in a press and mix thoroughly.
2. Grind the parsley with a knife, chop the sweet onion into thin slices and transfer everything to the marinade, mix, slightly pressing onion slices.
3. Rinse the fillet in cold water, then wipe 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 marinated chicken pulp well, dry it, coat it with honey and transfer to a refractory form. Pour the remaining marinade to it and carefully lay around the medium-sized squash of pumpkin pulp around it.
5. For 40 minutes, place the chicken plate in the hot oven. This is enough for the breast to brown well on top and bake from the inside.
Oven pumpkin chicken - cooking tips and tricks
• Cutting the peel from the pumpkin, remove the greenish layer underneath. It has an unpleasant grassy flavor and is often bitter.
• In the process of baking, pour whole chicken with the juice that stands out, and be sure to cover the baked 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 more intense.
