Print Recipe
 Chicken Thighs in Pumpkin Recipe
For all pumpkin lovers - a bright and delicious recipe with this vegetable and chicken meat! Tender pumpkin flesh soaked in chicken juices, fragrant pieces of chicken with a crispy crust! This dish is sure to brighten any table and will delight your taste! I highly recommend cooking both for guests and for a family cozy dinner. in addition, the dish is healthy and low-calorie, great for proper nutrition and for those who want to lose weight) Children will also like this "pot of meat", which is delicious to eat with a spoon)
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. A small pumpkin 1-2 kg cut in half lengthwise.
    A small pumpkin 1-2 kg cut in half lengthwise.
  2. Remove the seed pulp and make shallow incisions inside the pumpkin along the walls, so that the pumpkin is better baked and absorbs the juices from the meat.
    Remove the seed pulp and make shallow incisions inside the pumpkin along the walls, so that the pumpkin is better baked and absorbs the juices from the meat.
  3. To make the pumpkin stand flat on the surface, cut the skin on the back of each part a little.
    To make the pumpkin stand flat on the surface, cut the skin on the back of each part a little.
  4. Butter the pumpkin inside and sprinkle with spices and salt and leave for the time of marinating the meat.
    Butter the pumpkin inside and sprinkle with spices and salt and leave for the time of marinating the meat.
  5. Marinate chicken thighs in ketchup for 30 minutes.
    Marinate chicken thighs in ketchup for 30 minutes.
  6. Put the thighs in the pumpkin (I didn't cut them, I put them whole, but you can cut them if you want), add the onion, cut into pieces, Bay, allspice and chili pepper (pepper to give its flavor, so you don't need to cut it, so as not to expose the sharp seeds)
    Put the thighs in the pumpkin (I didn't cut them, I put them whole, but you can cut them if you want), add the onion, cut into pieces, Bay, allspice and chili pepper (pepper to give its flavor, so you don't need to cut it, so as not to expose the sharp seeds)
  7. Tightly pack the pumpkin with foil, put it on a baking sheet or on a mold, pour a little water on the bottom so that the pumpkin covers 1 cm.
    Tightly pack the pumpkin with foil, put it on a baking sheet or on a mold, pour a little water on the bottom so that the pumpkin covers 1 cm.
  8. Cook in foil at 200-220 degrees until the pumpkin is soft (I got a little more than an hour) Then remove the foil, grease the top of the dish with oil and brown for a few more minutes. Serve better in a warm form.
    Cook in foil at 200-220 degrees until the pumpkin is soft (I got a little more than an hour) Then remove the foil, grease the top of the dish with oil and brown for a few more minutes. Serve better in a warm form.
  9. Bon appetit!
    Bon appetit!
0 0 votes
Article Rating
       

Related posts:

Chicken Thighs Baked with Fragrant Pepper Recipe Chicken Thighs with Vegetables Recipe Chicken Thighs Baked in a Sauce “Lecho” Recipe Chicken Thighs Baked with Aromatic Pepper Recipe Baked Thighs with Persimmon and Cheese Recipe Grilled Chicken Thighs in Italian Marinade Recipe Chicken Thighs in a Sauce of Zucchini Recipe Chicken Thighs in Coffee Marinade Recipe Chicken Thighs with Rice and Garlic Recipe Chicken Thighs baked with Persimmon Recipe Chicken Thighs with Cherries Recipe Chicken Thighs on Zucchini Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments