Chicken thighs in pumpkin-coconut cream with pineapple

Ingredients for 2 servings:

• 2 chicken legs
• 2 tbsp rapeseed oil for frying
• 50 g onion(s), cut into strips
• 2 clove(s) garlic, chopped
• 200 g pumpkin flesh, diced (butternut, Hokkaido)
• 70 ml chicken broth, strong
• 50 g cream
• 80 g coconut milk
• 2 bay leaves
• ½ tsp paprika powder
• ½ tsp turmeric powder
• 100 g pineapple, fresh, diced (or canned)
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

simple and delicious

Wash the chicken thighs, pat dry, and season with salt and pepper. Heat oil in a pan, sear the chicken thighs on both sides, then remove. Sauté the onion and garlic in the frying fat, then deglaze with stock, cream, and coconut milk. Add the bay leaves, paprika, turmeric, and pumpkin; mix well. Transfer to a baking dish and place the chicken thighs on top. Roast in the oven at 180°C (top/bottom heat) for 40-50 minutes. Depending on the size of the thighs, keep the cooked thighs warm on a plate in the oven. Pour the sauce into a small bowl, remove the bay leaves, and puree the sauce with a hand blender. Add the pineapple chunks and bring to a boil. Season again to taste. Arrange the chicken thighs on plates with the sauce and serve with rice.