Chicken with spicy pumpkin sauce, baked in a spicy marinade. Bright, rich, flavorful and very tasty dish. Simple and affordable, it will look good on the holiday table and will certainly appeal to your family and guests. Try it!
Mix soy sauce, garlic powder, honey (or sugar syrup), paprika and olive oil. Coat the chicken with marinade (I have two chickens of 550 grams each) on the outside and inside, put in a baking dish. Leave to marinate for at least half an hour.
Tie the legs of birds with cooking thread, pin the wings to the carcass with toothpicks. This way 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 how large the chickens are being cooked. For 15-20 minutes before the end of the baking process, cover the bird with foil so that the chickens do not get too browned. Two or three times (during cooking), remove the chickens from the oven and pour the marinade-juice over them.
Prepare the sauce while the bird is baking.
Cut the pumpkin, apples and onions into cubes.
Simmer the vegetables in a pan (add olive oil) until tender under the lid for 12-15 minutes, periodically stirring the vegetables.
Add chopped garlic, hot pepper, and ground coriander to the stewed vegetables. Adjust the amount of hot pepper to your taste.
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.
Put the vegetables in the bowl of a food processor, pour in the cognac.
Beat the vegetables until smooth. The sauce is ready.
The chickens are ready, too. If the sauce seems too thick to you (not enough juicy pumpkin and apples), dilute the sauce with the juice that formed in the form during the cooking of chickens.
Bring the sauce to the desired consistency, taste for salt and then add salt, if necessary.
Everything is ready!