Brazilian recipe
Creamy Chicken in Roasted Pumpkin
This classic Brazilian dish pairs the natural sweetness of roasted pumpkin with a rich, seasoned, and creamy chicken filling.
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Ingredients
1 medium pumpkin, washed
4 tbsp vegetable oil
1/2 tbsp vegetable stock powder
200g cream cheese
1 kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chilli, chopped
2 vegetable stock cubes
1 tbsp plain flour
1 cup coconut milk
1 tin (approx. 300ml) table cream
1 tbsp spring onions, chopped
1 tbsp fresh parsley, chopped
4 tbsp vegetable oil
1/2 tbsp vegetable stock powder
200g cream cheese
1 kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chilli, chopped
2 vegetable stock cubes
1 tbsp plain flour
1 cup coconut milk
1 tin (approx. 300ml) table cream
1 tbsp spring onions, chopped
1 tbsp fresh parsley, chopped
Where to find ingredients
Pumpkins are available at local produce markets or greengrocers. Coconut milk, cream cheese, and table cream are found in the baking or long-life dairy aisles of local supermarkets. Vegetable stock cubes can be sourced from the pantry essentials aisle.
Preparation method
- Wrap the entire pumpkin in foil
- Place in a baking tray and roast in a preheated oven at 180°C for about 1 hour and 30 minutes, or until the flesh is tender
- Remove from the oven and discard the foil
- Cut a lid from the top of the pumpkin
- Remove all the seeds using a spoon
- Brush the outer skin of the pumpkin with 1 tbsp of oil
- Spread a mixture of the vegetable stock powder and cream cheese inside the pumpkin cavity
- Keep the pumpkin warm
- Season the chicken cubes with black pepper and lemon juice in a bowl
- Set aside
- Heat the remaining oil in a pan and sauté the onions and garlic
- Add the chicken cubes
- Sauté for about 10 minutes until the meat changes colour and is tender
- Add the tomatoes, red chilli, and the vegetable stock cubes
- Add the flour dissolved in the coconut milk
- Cook for a few minutes, stirring constantly until the stock cubes have dissolved
- Turn off the heat
- Fold in the table cream, spring onions, and parsley
- Mix well and fill the cavity of the pumpkin with the chicken mixture
- Bake for a few minutes if you prefer a lightly browned top
Observations
This recipe is perfect for special gatherings. Serving the savory chicken mixture inside the roasted pumpkin creates a stunning centrepiece and infuses the dish with incredible depth of flavour.
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