Chicken Dinner In A Pumpkin Recipes

CREAMY PUMPKIN PARMESAN CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat oven to 400°
• Prepare chicken thighs by assuring they are completely dry. Place in a cast-iron skillet or on a sheet pan. Coat each chicken with olive oil (dispersing between each chicken thigh) and salt and pepper.
• Roast in the oven for 40-45 minutes or until internal temperature reaches 165°. Remove from the oven and set aside.

PUMPKIN BUTTER CHICKEN

Steps:

• In a medium sized bowl: add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
• Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
• Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
• Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned (about 3 minutes). You may need to fry the chicken in batches of 2-3 to prevent the pan from crowding. Once browned, remove from the pan and set aside on a plate. The chicken will cook fully in the sauce later.
• Add the butter or ghee (or coconut oil) to the same skillet you used for the chicken. When hot, add the onions and fry until soft, about 5-7 minutes.
• Add the ginger, garlic, tomato paste and spices (garam masala, curry powder, coriander, cumin and salt) and sauté another 2-3 minutes.
• Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
• Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly.
• Taste and season with more salt if needed. Top with fresh cilantro and serve over rice (or cauliflower rice) and with gluten free naan.

TERI'S DINNER IN A PUMPKIN

Steps:

• In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
• Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
• Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
• Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
• Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.