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!
Pumpkin Chicken
Ingredients
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)
salt
freshly ground black pepper
Directions
Preheat oven to 450 degrees F. Spray a baking dish with non-stick cooking spray.
Season chicken thighs with salt and pepper. Place in baking dish.
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.
Serve over rice or egg noodles.
