Chicken Pumpkins Recipes

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PUMPKIN BUTTER CHICKEN



Pumpkin Butter Chicken image

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

1/2 cup yogurt (I used dairy free coconut yoghurt but you can use any plain yoghurt)
1 tablespoon minced or grated ginger
1 tablespoon minced or grated garlic
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon salt
2 pounds boneless, skinless chicken thighs cut into bite sized chunks (can sub with chicken breast)
2 tablespoons coconut oil
1 white or yellow onion, chopped
2 tablespoons butter or ghee (non dairy butter if needed or more coconut oil)
1 1/2 tablespoon minced or grated ginger
1 tablespoon minced or grated garlic
2 tablespoons tomato paste
1 tablespoon garam masala
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon salt + more to taste
1 (14 oz) can unsweetened full fat coconut milk
1 cup (225 g) pumpkin puree

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



Creamy chicken & pumpkin image

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

20g pack dried porcini
1 free-range chicken , about 1.5kg/3lb 5oz, jointed into 8 pieces (ask your butcher to do this for you)
1 lemon , halved
2 tbsp olive oil
25g unsalted butter
1 small onion , finely chopped
300g/10oz pumpkin , peeled, seeded and cut into 2cm cubes
200g chestnut mushrooms , roughly chopped
284ml carton double cream

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 PUMPKIN CURRY



Chicken Pumpkin Curry image

This chicken pumpkin curry recipe combines the sweetness of roasted pumpkin with fabulous Indian spices for a delicious chicken curry dish.

Provided by Marianne Rogerson

Categories     Family Dinners

Time 55m

Number Of Ingredients 14

1 butternut pumpkin
2 large chicken breasts
1 tbsp olive oil
pinch cayenne pepper
2 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, finely chopped or minced
2-inch piece ginger, grated
2 tbsp curry powder (see notes)
14 oz / 400g can diced tomatoes
1 cup chicken stock
1 tbsp brown sugar
1/2 cup single cream
5oz / 120g bag baby spinach

Steps:

  • Pre-heat the oven to 400F / 200C.
  • Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well.
  • Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside.
  • Meanwhile, dice the chicken and season with salt and pepper.
  • Heat 1 tablespoon of vegetable oil in a large skillet or pot and cook the chicken until cooked through, around 5 minutes. You may need to do this in batches. Set aside.
  • Heat the remaining tablespoon of vegetable oil in the pan. Add the onion and cook over a low-medium heat until soft, around 10 minutes.
  • Add the garlic and ginger and cook for a further 2 minutes.
  • Stir in the curry powder and cook for a further 2 minutes
  • Stir in the tomatoes, stock, brown sugar and cream and mix well.
  • Bring to the boil and add the chicken. Allow it to simmer for around 10 minutes to allow the sauce to thicken and the flavors to infuse.
  • Stir in the pumpkin.
  • Add the spinach and stir until the leaves are wilted.
  • Sprinkle with fresh cilantro leaves and serve with rice or naan bread and yoghurt or cucumber raita.

Nutrition Facts : Calories 388 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 282 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CHICKEN AND PUMPKIN GOULASH



Chicken and Pumpkin Goulash image

I needed to use up some chicken, and we had been given a lot of pumpkins...so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this...a new family favorite! I hope you enjoy as much as my family did.

Provided by Bubbe

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 4h55m

Yield 6

Number Of Ingredients 14

2 (14.5 ounce) cans diced tomatoes
1 tablespoon brown sugar
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 tablespoon ground coriander
1 ½ pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
salt, or to taste
1 teaspoon cornstarch
¼ cup water

Steps:

  • Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
  • Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
  • Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
  • Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.2 g, Cholesterol 58.5 mg, Fat 7.9 g, Fiber 5.8 g, Protein 28.4 g, SaturatedFat 1.5 g, Sodium 696.4 mg, Sugar 10.3 g

CHICKEN WITH PUMPKIN & CHICKPEAS



Chicken with pumpkin & chickpeas image

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

500g pumpkin , with skin on and seeds in
4 tbsp olive oil
1 large onion , sliced
½ tsp ground ginger
½ tsp ground cinnamon
4 boneless and skinless chicken breasts, each cut into three pieces widthways
400g can whole peeled tomato , chopped
1-2 tsp sugar
2-3 tsp harissa
400g can chickpea , drained and rinsed
3 tbsp chopped coriander

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

CHICKEN-PUMPKIN ALFREDO



Chicken-Pumpkin Alfredo image

This is a unique twist on an old favorite. It's easy to put together and is done in less than 30 minutes. Garnish with more basil, Parmesan, and red pepper flakes. Enjoy!

Provided by thedailygourmet

Categories     Chicken Alfredo

Time 30m

Yield 5

Number Of Ingredients 12

1 (16 ounce) package dry fettuccine pasta
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
2 cups half-and-half
1 cup pumpkin puree
½ cup freshly grated Parmesan cheese
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
10 ounces chicken tenderloin strips
¼ teaspoon dried sage
¼ teaspoon granulated garlic
2 tablespoons chopped fresh basil

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
  • Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
  • Add the chopped basil to the pumpkin Alfredo sauce.
  • Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 75.3 g, Cholesterol 93.5 mg, Fat 24 g, Fiber 5.3 g, Protein 30.9 g, SaturatedFat 13.5 g, Sodium 896 mg, Sugar 5 g

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