CHICKEN WITH PUMPKIN AND HONEY. A TASTY AND ATTRACTIVE PLATE.

Chicken with pumpkin and honey
Chicken with pumpkin, honey and apricot jam. A delicious and elegant recipe. Very pretty, for events and parties
Chicken with pumpkin and honey
Ingredients (for approx. 5-6 people):
10-12 chicken thighs with skin or 4 drumsticks with skin.
3 medium red onions, cut into 5 mm slices
800-900 grams of kabocha pumpkin, cut into 5 cm long cubes
4-5 tbsp of vegetable oil
1 full cc of salt (8 grams)
¼ tsp of black pepper
½ tsp of cumin
1 tbsp sweet paprika
½ tbsp of turmeric
1 tbsp apricot jam (40 g)
2 tbsp of honey (80 g)
2 cups of boiling water
(½ cup of natural water if needed)
Method of preparation
• In a large pan, add oil and heat over medium heat.
• While the oil is heating, dry the chicken pieces well with paper towels to avoid splashing water when placing them in the pan.
• Sauté the chicken pieces on both sides, starting with the skin side. About 5 minutes on each side. If not all the pieces go in, you can sauté in 2 stages.
• Remove the pieces from the pan and over medium heat, sauté the onion with salt for about 10 minutes until the onion softens and starts to brown a little.
• Add the seasonings: paprika, turmeric, cumin and pepper.
• Mix well and if it is dry, then add ½ cup of water and stir a little.
• Add the pumpkin, honey and apricot jam. Mix well.
• Arrange the chicken pieces skin side up on top of the pumpkin.
• Add hot water.
• Cover the pan, increase the heat and bring to a boil.
• Lower the heat to minimum and cook for 1 hour and 30 or 1 and 45 minutes until the sausage softens well.
• During cooking, put a little of the broth on top of the chicken so it absorbs the flavor and colors it.
• Check at the end of cooking that the water reaches a little lower than the chicken. If you have more water than that, let it cook for a few minutes without the lid and, if you have less, add a little.
• Arrange the chicken in a pyrex dish and, around the edges, place the pumpkins, onion and broth. Be careful not to tear the pumpkins apart.
• Bake in a preheated oven at 200oC for 10-15 minutes until the chicken is golden brown and the skin is crispier.
Tip
You can swap the pumpkin for sweet potatoes or cassava.
Enjoy!!!
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[@sandrasegal3625]

Merav é sempre um show!!

[@WesleydaSilva-bp8rm]

Oi você está linda 😍

[@adaobarbosa3224]

Parabéns pela dedicação e empenho com que faz suas receitas ,simples, práticas, muito saborosas! Você é muito autêntica. Parabéns e sucesso nesta caminhada Dtna MG Brasil !😂😂❤

[@dayanmerav]

Obrigada, Adão, eu gosto muito de compartilhar as receitas e receber o feedback das pessoas que conseguem fazer e comer delícias. É muito prazeroso!
Você me encoraja com as suas palavras. Obrigada!

[@sandrasegal3625]

Podemos fazer com frango sem.pele ??

[@dayanmerav]

Sandra, quando assamos frango no forno sem pele, ele fica mais seco. Como aqui ele já está cozido e assamos só 10-15 min, ele não vai ressecar tanto. A camada de cima ficará mais crocante. Para quem prefere sem pele, pode fazer assim☺️