Brazilian recipe
Creamy Chicken in Roasted Pumpkin (Frango na moranga)
Frango na moranga is a classic Brazilian dish that pairs the subtle sweetness of roasted squash with a rich, well-seasoned, and velvety chicken filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning paste
200g requeijão cremoso
1kg chicken breast or thigh, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) heavy cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning paste
200g requeijão cremoso
1kg chicken breast or thigh, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) heavy cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
Where to find ingredients
Find fresh pumpkins and high-quality produce at local markets or the fruit and veg section of major supermarkets. Requeijão cremoso is a unique Brazilian cream cheese; if unavailable, use a high-fat spreadable cream cheese or a thick cultured cream as a substitute.
Preparation method
- Wrap the entire pumpkin in aluminium foil.
- Place in a roasting tin 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.
- Cut a lid off the top of the pumpkin.
- Scoop out all the seeds using a spoon.
- Brush the outer skin of the pumpkin with 1 tablespoon of oil.
- Coat the inside of the pumpkin with a mixture of the vegetable seasoning and requeijão cremoso.
- Keep the pumpkin warm.
- In a bowl, season the chicken cubes with the black pepper and lemon juice.
- Set aside.
- Heat the remaining oil in a large pot and sauté the onion and garlic until translucent.
- Add the chicken cubes to the pot.
- Sauté for about 10 minutes until the meat changes color and becomes tender.
- Add the chopped tomatoes, red chilli, and vegetable stock cubes.
- Stir in the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the stock cubes are fully dissolved.
- Remove from the heat.
- Gently stir in the heavy cream, spring onion, and parsley.
- Mix well and fill the cavity of the pumpkin with the chicken mixture.
- Place back in the oven for a few minutes to gratinate if you prefer a golden-brown finish.
Observations
This recipe is an ideal showstopper for special occasions, as serving the chicken directly inside the hollowed-out pumpkin provides both a stunning presentation and a wonderful depth of flavor. The combination of succulent poultry and earthy pumpkin results in a comfort food masterpiece.
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