PUMPKIN "BUTTER" CHICKEN
As the name suggests, this is not a sweet recipe, well not sweet in the traditional sense of "Pumpkin Butter" the spread for toast. I add a little extra nutrition as well as put fall's perfect fruit to work by adding a little fresh diced pumpkin to this recipe for extra nuggets of sweetness mixed in.
Provided by Kendell
Categories Chicken Recipes
Time 50m
Number Of Ingredients 19
Steps:
- First, dice your chicken breasts into bite-sized pieces and season them with salt and pepper. Let stand 20-30 minutes while you gather and prep the remaining ingredients.
- In a large skillet or Dutch oven, heat the oil and butter over medium heat. Sear the chicken pieces on one side until crisp, about 5 minutes. Do this in batches if needed. Remove the crisped chicken from the pan and add the onion, garlic, and ginger. Cook until the onions become translucent, about 5 minutes. Add the garam masala, curry powder, and turmeric to the pan and stir until fragrant, about 1 minute. Stir in the tomato paste, and coconut milk. Bring the sauce to a simmer and add in the diced pumpkin and the chicken. Simmer the sauce for about 10 minutes until the pumpkin gets soft and the chicken is cooked through. Finish the sauce with the greek yogurt and 2 tablespoons of butter. Simmer about 5 minutes longer.
- Turn off the heat and add in a healthy pinch of cilantro and stir to combine. Serve over steamed basmati rice, with lime wedges and naan bread to soak up all the delicious sauce.
Nutrition Facts : Calories 625 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 32 grams fat, Fiber 5 grams fiber, Protein 45 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1 grams, Sodium 320 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PUMPKIN BUTTER CHICKEN
This hearty pumpkin curry is an autumnal twist on a classic butter chicken. Pumpkin puree replaces heavy cream for a lighter, healthier, but just as hearty curry. Diced chicken pieces marinate in a spiced yogurt marinade before browned and then cooked fully in a thick and warming sauce.
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 1h15m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 18 grams saturated fat, Sodium 942 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 2 grams unsaturated fat
CREAMY CHICKEN & PUMPKIN
Prepare this delicious chicken and pumpkin dish the day before and just pop in the oven as your guests arrive.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 9
Steps:
- Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer to a casserole.
- Heat oven to 180C/fan 160C/gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then sauté until pale gold.
- Meanwhile, remove the porcini from the water and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.
- Add porcini and pumpkin pieces to onion and sauté for 5 mins. Add fresh mushrooms and cook for 5 mins more, stirring frequently. Stir in the cream, 4-5 tbsp of the porcini water and seasoning if you wish. Simmer uncovered for 10-12 mins until reduced slightly, then pour over the chicken.
- Cover and cook in the oven for 30-40 mins, turning the chicken once or twice and adding a few spoonfuls of water if the sauce becomes a little dry.
Nutrition Facts : Calories 666 calories, Fat 49 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 1.72 milligram of sodium
CHICKEN AND PUMPKIN WITH DUMPLINGS
Asha Gomez moved to the American South from Kerala, a region of southern India. This recipe, from her book "My Two Souths: Blending the Flavors of India into a Southern Kitchen," marries Southern-style dumplings made with rice flour and Indian flavors. The dish relies on stewing the chicken, a technique common to both cultures. Although smaller, dense pie pumpkins work here, they can be stringy and have less flavor than other forms of pumpkins and hard squash. Ms. Gomez likes calabaza squash, also known as West Indian pumpkin, which has a mottled skin that can range from dark green to light orange mottled with amber. The dusty blue-gray Jarrahdale pumpkin works well, too. In both cases, you will have a lot of pumpkin meat left over to cook, purée and freeze for baking or soup. The kabocha squash, or Japanese pumpkin, which has a dull, deep-green skin with some celadon or white stripes and averages about two to three pounds, is another option.
Provided by Kim Severson
Categories dinner, dumplings
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the chicken: Put the olive oil in a large Dutch oven with a tight-fitting lid and heat on medium until the oil is hot. In a separate bowl, dredge the chicken pieces in flour. Drop the chicken into the hot oil, 2 or 3 pieces at a time. Be careful to avoid crowding. Brown for about 2 minutes on each side.
- Remove the chicken from the Dutch oven. Add the shallots and ginger and cook, stirring, for 2 minutes. Add the pumpkin, celery, bay leaves, thyme, turmeric and salt. Cook, stirring, for 1 minute; stir in the stock.
- Return the chicken to the Dutch oven; cover, reduce heat to medium-low, and simmer for 15 minutes. Add the coconut milk and stir just until combined.
- Make the dumplings: In a medium bowl, mix the rice flour, cumin seeds and salt. Gradually stir 2 cups warm water into the rice flour mixture to make a soft dough that is not sticky; the dough will have a somewhat fragile, sandy texture.
- Form 24 1/2-inch small balls of dough with your hands or a melon baller. Make a small divot in each dumpling by pressing down in the center with your thumb (much as you would in making gnocchi or orecchiette pasta) and place on a plate or baking sheet.
- Set a steamer basket over a medium pan containing 1 quart water. Place the dumplings in the basket, making sure they are not touching, and cover. Bring the water to a boil over medium-high heat. Steam the dumplings until they are firm and plump, 8 to 10 minutes.
- Make the final dish: Drop the dumplings into the chicken mixture, stir ever so gently to coat the dumplings with the sauce, then cover again and simmer for 12 minutes. Remove from heat. Cut the basil into chiffonade, or thin ribbons. Serve in bowls with a scattering of basil.
Nutrition Facts : @context http, Calories 1046, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 50 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 22 grams, Sodium 1106 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN WITH PUMPKIN & CHICKPEAS
An adaptation of a Tunisian dish, this recipe is fragrantly spiced and ready in a little over an hour
Provided by Claudia Roden
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
- Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 3.4 grams fiber, Protein 27 grams protein, Sodium 0.45 milligram of sodium
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