Brazilian recipe
Creamy Chicken-Stuffed Pumpkin (Frango na moranga)
This classic Brazilian dish pairs the natural sweetness of roasted pumpkin with a rich, spiced chicken filling for a show-stopping centrepiece.
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Ingredients
1 medium squash (pumpkin), washed
4 tbsp cooking oil
1/2 tbsp vegetable seasoning
200g requeijão cremoso
1kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely diced
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tbsp plain flour
1 cup coconut milk
1 tin table cream (creme de leite)
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
4 tbsp cooking oil
1/2 tbsp vegetable seasoning
200g requeijão cremoso
1kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely diced
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tbsp plain flour
1 cup coconut milk
1 tin table cream (creme de leite)
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
Where to find ingredients
You can find fresh produce and standard pantry staples at any local supermarket like New World, Pak'nSave, or Countdown. The 'requeijão cremoso' (a Brazilian-style creamy processed cheese) and 'creme de leite' (table cream) are best sourced from specialty Latin American grocers or international food sections in larger supermarkets. As a substitute for requeijão, a thick cream cheese or soft goat cheese can be used, though the texture and flavour will differ from the original.
Preparation method
- Wrap the entire pumpkin in aluminium foil.
- Place on a baking tray and roast in a preheated oven at 180°C for approximately 1 hour and 30 minutes, or until the flesh is tender.
- Remove from the oven and discard the foil.
- Carefully cut a lid off the top of the pumpkin.
- Scoop out and discard all the seeds using a spoon.
- Brush the exterior skin of the pumpkin with 1 tablespoon of the oil.
- Spread a mixture of the vegetable seasoning and requeijão cremoso inside the pumpkin shell.
- Keep the pumpkin warm until needed.
- In a bowl, season the chicken cubes with black pepper and lemon juice.
- Set aside to marinate.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the seasoned chicken cubes to the pan.
- Sauté for about 10 minutes until the chicken is browned and cooked through.
- Stir in the chopped tomatoes, red chilli, and vegetable stock cubes.
- Whisk the flour into the coconut milk until smooth, then pour into the pan.
- Cook for a few minutes, stirring constantly until the stock cubes are fully dissolved.
- Remove from the heat.
- Fold in the table cream, chives, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Return to the oven for a few minutes to brown slightly if you prefer a golden finish.
Observations
This recipe is an ideal choice for special gatherings. By serving the savoury chicken mixture directly inside the roasted pumpkin, you ensure a stunning visual presentation along with a deeply satisfying, comforting flavour profile.
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