Brazilian recipe
Creamy Squash-Stuffed Chicken (Frango na moranga)
This Brazilian classic marries the natural sweetness of roasted squash with a rich, spiced chicken filling for a truly show-stopping meal.
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Ingredients
1 medium moranga squash, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1 kilogram chicken breast, cubed
1 pinch black pepper
2 tablespoons lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, finely chopped
2 vegetable stock cubes
1 tablespoon wheat flour
1 cup coconut milk
1 tin table cream (creme de leite)
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1 kilogram chicken breast, cubed
1 pinch black pepper
2 tablespoons lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, finely chopped
2 vegetable stock cubes
1 tablespoon wheat flour
1 cup coconut milk
1 tin table cream (creme de leite)
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
Where to find ingredients
You can find these items at local markets or supermarkets. The moranga squash and fresh produce are readily available at stalls in places like Makola or Agbogbloshie markets. For the requeijão cremoso and creme de leite, look in the dairy aisle of well-stocked supermarkets; if unavailable, a thick cream cheese or heavy cooking cream can be used as a substitute.
Preparation method
- Wrap the entire squash in aluminum foil.
- Place in a baking tray and bake in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is tender.
- Remove from the oven and discard the foil.
- Carefully cut a lid into the top of the squash.
- Scoop out all the seeds using a spoon.
- Brush the outer skin of the squash with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and requeijão inside the cavity of the squash.
- Keep the squash warm.
- In a mixing bowl, season the chicken cubes with black pepper and lime juice.
- Set aside.
- Heat the remaining oil in a large pan and sauté the onion and garlic until translucent.
- Add the chicken cubes to the pan.
- Sauté for about 10 minutes until the meat is browned and cooked through.
- Add the tomatoes, red chili, and the vegetable stock cubes.
- Stir in the wheat flour previously dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the stock cubes have fully dissolved and the sauce thickens.
- Remove from heat.
- Fold in the creme de leite, spring onion, and parsley.
- Mix well and fill the prepared squash cavity with the chicken mixture.
- Return to the oven for a few minutes to gratinate if a golden finish is desired.
Observations
This recipe is an ideal centerpiece for special gatherings. By serving the savory chicken directly inside a hollowed-out squash, you create an impressive presentation that balances tender poultry with a creamy, flavor-packed sauce.
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