Chicken and Pumpkin Recipe
I make some variant on this every year. It's a great way to use up pumpkins. The original recipe is vaguely African. Although pumpkins aren't native to Africa, the peanuts certainly are, and I think I first found this recipe in an African cookbook. It's filling and tasty. I hadn't gotten around to digging out a recipe this year but it was on my list of things to do, so when this popped up in my FB feed from 4 years ago, I decided I needed to save it somewhere that I was more likely to be able to find it again.
Getting rid of the Halloween creepies:
Once you have frightened away the ghosts and goblins, use up your jack-o'lanterns by making baked chicken and pumpkin.
1 kg chicken pieces
2 onions, cut in chunks
1 pie pumpkin, peeled and cut into large chunks (or about half a large jack'o'lantern)
3/4 c peanut butter
1 tsp salt
1/2 tsp cayenne pepper
1 1/2 c hot chicken broth
1/4 c lemon juice
1/4 tsp black pepper
1/2 c chopped peanuts
In 9 x 13 inch baking dish, place onions and pumpkin. In a medium bowl. Stir together peanut butter, half of salt and half of cayenne pepper. Gradually stir in hot chicken broth, melting peanut butter. Stir in half of lemon juice. Pour over pumpkin and onions. Bake in 200C oven for about 20 minutes
Remove from oven and place chicken pieces on top of vegetables. Sprinkle chicken with remaining salt, pepper and lemon juice. Return to oven for another 30 minutes or until chicken is thoroughly cooked and pumpkin is tender. Place on serving plate and sprinkle with peanuts. Serves 6-8)
Getting rid of the Halloween creepies:
Once you have frightened away the ghosts and goblins, use up your jack-o'lanterns by making baked chicken and pumpkin.
1 kg chicken pieces
2 onions, cut in chunks
1 pie pumpkin, peeled and cut into large chunks (or about half a large jack'o'lantern)
3/4 c peanut butter
1 tsp salt
1/2 tsp cayenne pepper
1 1/2 c hot chicken broth
1/4 c lemon juice
1/4 tsp black pepper
1/2 c chopped peanuts
In 9 x 13 inch baking dish, place onions and pumpkin. In a medium bowl. Stir together peanut butter, half of salt and half of cayenne pepper. Gradually stir in hot chicken broth, melting peanut butter. Stir in half of lemon juice. Pour over pumpkin and onions. Bake in 200C oven for about 20 minutes
Remove from oven and place chicken pieces on top of vegetables. Sprinkle chicken with remaining salt, pepper and lemon juice. Return to oven for another 30 minutes or until chicken is thoroughly cooked and pumpkin is tender. Place on serving plate and sprinkle with peanuts. Serves 6-8)