A pumpkin mania started in my home. The freezer is stuffed and several big orange beauties are lying under the table waiting for their turn. These days I was looking for recipes with pumpkin, and luckily I didn’t have to search too long. There are tons of recipes, and it looks like one can cook everything out of pumpkin: bread, muffins, cookies, puddings, soups, smoothies, desserts. But the variety of salt dishes was a surprise for me. Pumpkin agrees with spices very good, and even with red pepper, so I decided it was time for a real warm autumn spicy pumpkin blast!
Chicken baked with pumpkin and spices is a perfect dinner for people who love effusive tastes. But even if you aren’t too nuts about seasonings, you can cook its moderate version. My husband who hates vapid dishes was delighted by the dinner. Though “delighted” is a pale word here. Literally he said something like this, “I wonder how people lived without such mind-blowing yumminess!?” The taste of this dish is really eye-opening: a little bit sweet, a little bit salt, a little bit hot. Dijon mustard added warmness, it’s for sure. So catch your pumpkin and let’s cook
Spicy chicken baked with pumpkin and mustard!
Ingredients (for a dinner for 4 persons):
- 1.2 pound of pumpkin already peeled and cut in dice
- 1 pound of chicken shins or legs
- 1-2 cloves of garlic
- 1 tablespoon (or more) of Dijon (French) mustard (you can use regular yellow mustard as well)
- 2oz of butter
- 2 tablespoons of oil
- Salt, pepper to taste
- Wash chicken shins and dry them with paper towels.
- Rub them with salt, pepper and mustard and leave at room temperature for at least 20-30 minutes (to marinate).
3. Preheat oven to 180 C (360 F).
4. Wash the pumpkin, cut along in two parts, remove seeds and peel away the rough skin. Cut in cubes.
5. Lay pumpkin in the mold in one layer, sprinkle with oil (you can also add some melt butter), salt and pepper.
6. Put the mold into the oven and bake till pumpkin is half-done (approximately 20 minutes). Probably you will need to stir pumpkin to prevent it from sticking to the mold.
7. While pumpkin is in the mold, fry chicken. Melt butter and oil on your frying pen and fry chicken from both sides until it’s brown (half-done is ok).
8. Put chicken into the mold near pumpkin, add mashed garlic and parsley and bake until ready (20 minutes). Add 1-2 tablespoons of water if you see pumpkin is very dry. You can add the grease from your frying pan as well.
When the dish is baked in the oven, the aroma is so tantalizing that it’s hard to wait until chicken is baked. We ate chicken with pumpkin without any side dish, but if you are looking for something to accompany them, probably rice would be great.
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If you like the recipe or have your own suggestions, please leave your feedback in comments! I appreciate your experience!