Chicken Pumpkins Food

PUMPKIN CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips.

CHICKEN PUMPKIN STEW

Steps:

• Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
• Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
• Add 1 1/2 cups broth, the tomatoes, paprika and salt.
• Bring to a boil; then add chicken, pumpkin and beans.
• Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
• Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth.
• Add to pot and stir until blended.
• Cook 2 minutes or until thickened. Enjoy!
• *Great with some nice crusty bread for dipping, yum :).

CREAMY CHICKEN & PUMPKIN

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.

CHICKEN WITH PUMPKIN & CHICKPEAS

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.