John Myers
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Chicken with Pumpkin Filling
The perfect chicken with pumpkin filling recipe with a picture and simple step-by-step instructions.
chicken
- 1 Chicken
- Salt
- Pepper
- Paprika powder
- Oil
filling
- 1 medium-sized Hokkaido pumpkin
- 50 g Butter
- 2 tablespoon Sugar
- 2 Onions
- 1 piece Fresh ginger
- 200 g Dried cranberries
- 100 ml Poultry stock
- 100 ml Orange juice
filling
- Wash the pumpkin, divide it, remove the seeds, peel the onion and igwer and cut everything into cubes.
- Melt the butter and sugar in a pan, sauté the pumpkin, ginger, onion and the cranberries in them.
- Now deglaze with the poultry stock and the orange juice and simmer for about 5 minutes, then let cool down a little.
chicken
- Wash the chicken well, pat dry and season the inside with salt and pepper.
- Now put 1/3 of the filling into the chicken and seal well, brush with oil and rub with salt and paprika powder.
- Spread the rest of the filling in a large oven dish, place the chicken on top and put it in the 160c. warm oven for about 90 minutes until the chicken is golden yellow.
- To get a little more sauce, I poured some chicken stock on the pumpkin vegetables.
- Now divide the chicken and enjoy with potatoes and pumpkin vegetables
- Bon appetit; 🙂
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