Pumpkin chicken? Yup! I needed to use up some leftover pumpkin puree so I thought why not. I adapted this pumpkin chicken recipe from Witty in the City (original recipe here). I had to use honey instead of maple syrup since I didn't have any. This pumpkin chicken was actually a little on the spicy side, so if you like a kick, this is your type of chicken dish. Serve this pumpkin chicken over rice or egg noodles and definitely spoon some of that extra sauce on top. Enjoy!
1 pound chicken thighs, boneless and skinless (4 pieces)
1 cup pumpkin (plain puree)
1 cup chicken stock
1 teaspoon brown sugar
1 teaspoon honey (or maple syrup)
½ teaspoon cinnamon
½ teaspoon red chili pepper flakes
½ teaspoon garam masala (or curry powder)
freshly ground black pepper
Preheat oven to 450 degrees F. Spray a baking dish with non-stick cooking spray.
In a bowl, whisk together pumpkin, chicken stock, brown sugar, honey, cinnamon, red chili pepper flakes and garam masala.
Pour pumpkin sauce over chicken.
Bake for about 40 minutes or until chicken is cooked through. Rotate baking dish halfway through baking and baste chicken with the pumpkin sauce.