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 Baked Chicken with Spicy Pumpkin Sauce Recipe
Chicken with spicy pumpkin sauce, baked in a spicy marinade. A bright, rich, fragrant and very tasty dish. Simple and affordable, it will look good on a festive table and will certainly appeal to your family and guests. Try this!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Chickens:
Pumpkin sauce:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Chickens:
Pumpkin sauce:
Instructions
  1. Mix soy sauce, garlic powder, honey (or sugar syrup), paprika and olive oil. Grease the chicken with marinade (I have two chickens of 550 grams each) outside and inside, put in a baking dish. Leave to marinate for at least half an hour. Tie the legs of the birds with a culinary thread, pin the wings to the carcass with toothpicks. Thus, the chickens will not "open up" during baking. Bake the bird in a preheated 180° oven for 35-40 minutes. The baking time depends on the power of your oven and the size of the chickens being cooked. 15-20 minutes before the end of the baking process, cover the bird with foil so that the chickens are not too browned. Take the chickens out of the oven two or three times (during cooking) and pour marinade juice over them.
    Mix soy sauce, garlic powder, honey (or sugar syrup), paprika and olive oil. Grease the chicken with marinade (I have two chickens of 550 grams each) outside and inside, put in a baking dish. Leave to marinate for at least half an hour. Tie the legs of the birds with a culinary thread, pin the wings to the carcass with toothpicks. Thus, the chickens will not "open up" during baking. Bake the bird in a preheated 180° oven for 35-40 minutes. The baking time depends on the power of your oven and the size of the chickens being cooked. 15-20 minutes before the end of the baking process, cover the bird with foil so that the chickens are not too browned. Take the chickens out of the oven two or three times (during cooking) and pour marinade juice over them.
  2. Prepare the sauce while the bird is baking. Cut the pumpkin, apples and onions into cubes.
    Prepare the sauce while the bird is baking. Cut the pumpkin, apples and onions into cubes.
  3. Simmer the vegetables in a frying pan (add olive oil) until cooked under a lid for 12-15 minutes, stirring the vegetables occasionally.
    Simmer the vegetables in a frying pan (add olive oil) until cooked under a lid for 12-15 minutes, stirring the vegetables occasionally.
  4. Add chopped garlic, hot pepper and ground coriander to the stewed vegetables. Sprinkle with hot pepper to your liking. Mix the vegetables with the spices and cook everything together for another couple of minutes. Remove the pan from the heat and cool the contents a little.
    Add chopped garlic, hot pepper and ground coriander to the stewed vegetables. Sprinkle with hot pepper to your liking. Mix the vegetables with the spices and cook everything together for another couple of minutes. Remove the pan from the heat and cool the contents a little.
  5. Put the vegetables in the bowl of a food processor, pour in the cognac.
    Put the vegetables in the bowl of a food processor, pour in the cognac.
  6. Whisk the vegetables until smooth. The sauce is ready.
    Whisk the vegetables until smooth. The sauce is ready.
  7. The chickens are also ready. If the sauce seems too thick to you (not enough juicy pumpkin and apples), dilute the sauce with the juice that formed in the mold during the cooking of the chickens. Bring the sauce to the desired consistency, taste with salt, and then add salt if necessary. Everything is ready!
    The chickens are also ready. If the sauce seems too thick to you (not enough juicy pumpkin and apples), dilute the sauce with the juice that formed in the mold during the cooking of the chickens. Bring the sauce to the desired consistency, taste with salt, and then add salt if necessary. Everything is ready!
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