Chicken thighs on pumpkin and lentil ragout

Ingredients for 4 servings:

• 4 chicken legs
• 1 Hokkaido pumpkin(s)
• 200 g beluga lentils
• 1 onion(s)
• 1 garlic clove(s)
• 1 cup of crème fraîche, approx. 200 g
• 300 ml vegetable stock
• Salt
• pepper
• 1 tsp ginger, freshly grated
• 1 tsp ground turmeric

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the lentils. Peel the pumpkin. Remove the seeds and soft insides. Peel the onion and garlic and dice finely. Wash the mint, shake dry, and finely chop. Wash the chicken thighs and pat dry. Brown the thighs all over in hot oil, remove from the pan, and keep warm. Add the onion, garlic, and pumpkin to the pan and sauté. Season with 1/2 teaspoon each of ginger, turmeric, and a pinch of cinnamon. Add the stock and lentils. Place the chicken thighs on top of the vegetables. Simmer in the covered pan for about 30 minutes, until the lentils are tender. Mix the crème fraîche with the remaining turmeric and ginger, and stir into the vegetables. Arrange the chicken thighs on top of the pumpkin ragout and serve. Serve with roasted potatoes.