Recipes baked pumpkin with chicken legs. Chicken drumsticks with pumpkin

Every time I am convinced that chicken is a wonderful product. It's quick and easy to make and always tastes great. But not so long ago I came across a simple-looking recipe that just won me over - chicken drumsticks in soy sauce, stewed with pumpkin. This is something incredible! It is impossible to describe the whole gamut of taste - ...

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The fast pace of life calls for fast kitchen solutions. Sometimes there is very little time left for cooking, but this is not a reason to deprive yourself of a delicious dinner. At such moments, recipes like today are obtained. It is these "kitchen" discoveries that make me wonder about cooking over and over again. It seems that he didn’t do anything special: he just added this seasoning and that herb to the dish - and he got a bright, tasty and quick dinner, moreover. This time I was inspired by African motifs: couscous, meat and fragrant spices.

For dinner we need:

• chicken drumsticks- 1-2 pcs. per serving (depending on the size of the pieces and your preferences);
• couscous- 150 g (for 2 servings);
• tomato- 1 PC.;
• cumin seeds- 1 small handful;
• coriander seeds- 1 small handful;
• cilantro- a handful of;
• mint- a handful of;
• small chilli- 1 PC.;
• 2-3 cloves garlic;
• olive oil;
• juice 1 lemon;
• salt, pepper- taste.

1. First, turn on the oven to warm up to 180 degrees, and put the kettle on to boil.

2. chicken drumsticks mine, put in a bowl. Pouring with a couple of spoons olive oil, salt, pepper. In a mortar, if you have one (or on a cutting board with a wooden crusher), crush caraway and coriander. Add crushed spices to the legs and mix well, rubbing the skin directly with your hands.

3. Heat the pan well - preferably a large one, with thick walls. Let's put it there shins and fry them until golden brown, first on one side, then on the other, for 5-6 minutes. The main thing in this business is a well-heated frying pan, then the legs will fry quickly and as it should. If the meat sticks, add some oil.

4. At this time, we will chop a small chilli, de-seeded, and garlic, but not very finely - otherwise they will quickly burn. You can also pre-cut cilantro and mint.

5. While the legs are fried, let's do it couscous. Just put it in a bowl and cover it with boiling water - about a finger higher than couscous. Cover with a lid and leave for 10-15 minutes. As a result, it should turn out soft and crumbly. If it is not soft enough and crumbly, add a little more water and leave covered for a few more minutes.

6. At the end of frying, when the chicken drumsticks are browned on both sides, add to the pan garlic and Chile, and fry everything together, stirring or shaking the pan for about half a minute until the aroma appears.

7. We shift legs into the form and send them to the oven, reach - for 15-20 minutes. At the end, check the meat for readiness with a knife.

8. See how it is couscous: as soon as he has absorbed all the water, it remains to season him. Finely chop tomato and put in a bowl with couscous. Also add here lemon juice a couple of tablespoons olive oil, cilantro, mint, salt and pepper taste. Mix everything well and taste. Add more herbs and spices if needed. If everything is good, then we lay out the dish on plates.

9. Take out of the oven chicken legs and put them on couscous. Serve sprinkled with fresh greenery and Chile.

A simple and almost effortless dish turned out surprisingly interesting and fragrant. With hints of different, but perfectly combined flavors: the lemon and mint in the couscous soften the chili and the strong aromas of the spices in the legs, and the couscous itself, due to the seasonings and the tomato that we added, is tender and juicy.

Enjoy your meal!

Ingredients

• Chicken legs - 8 pieces __NEWL__
• Pumpkin – 400 gr.__NEWL__
• Onion - 1-2 pieces __NEWL__
• Milk - 200 ml.__NEWL__
• Vegetable oil for frying - 3 tbsp __NEWL__
• Ground cinnamon - 0.5 tsp __NEWL__
• Ground nutmeg - 0.5 tsp __NEWL__
• Salt and ground black pepper to taste__NEWL__

Cooking method:

Remove skin from chicken legs and wash thoroughly. In a pan, heat 1 tbsp. vegetable oil and fry the meat on it on all sides - 4-5 minutes on each side. You need to fry over high heat to form a beautiful appetizing crust. Salt and pepper the fried chicken legs well.

Place the fried chicken in a heatproof pan or deep baking sheet.

Peel the onion and cut into small cubes. Heat the remaining vegetable oil in a frying pan, put the onion in it and fry for about 5 minutes. Don't forget to stir occasionally.

Peel and cut the pumpkin into large cubes, add to the onion and fry the vegetables together for about 6 minutes, again remembering to stir.

Pour in 200 ml of vegetables. milk and bring it to a boil. Then season the sauce with ground nutmeg and cinnamon, add salt to taste. Simmer vegetables in milk for about 5 minutes.

Pour the chicken legs with the resulting sauce with vegetables, cover the heat-resistant pan with a lid, and the baking sheet with foil. And send the chicken legs with pumpkin to the oven, heated to 180 degrees, for 20 minutes. During this time, the chicken legs will reach the state of readiness, while the pumpkin will remain slightly “al dente”.

Remove the finished dish from the oven and serve hot.

• Chicken drumstick 0.5 kg.
• Pumpkin 05, kg.,
• Mustard 2 tablespoons,
• Clove of garlic,
• Sunflower oil 3 tbsp,
• Butter 50 gr.,
• Parsley greens.

Chicken drumsticks baked with pumpkin in the oven - Recipe:

Rinse chicken thighs with water and pat dry with paper towels. Salt and pepper to taste, coat with mustard and leave to marinate for thirty minutes.

We cut the peeled pumpkin into slices first, and the slices into cubes.

We take heat-resistant dishes or a baking sheet and lay out the pumpkin. Add to the pumpkin 50 gr. butter.

Cover the pumpkin with foil. Then we preheat the oven to 200 ° C, and send the pumpkin into it for five minutes.

After five minutes, the pumpkin should be removed from the oven and set aside for a while while the chicken drumsticks are fried.

After thirty minutes, we take the drumsticks marinated in mustard and fry in a pan until golden brown.

When the drumsticks are fried, add them to the pumpkin, finely chop the garlic and sprinkle on top of the drumsticks and pumpkin. Cover with foil and bake in the oven, preheated to 200 ° C for twenty minutes.

After twenty minutes, we take the chicken drumsticks out of the oven, remove the foil and put them back in the oven for five minutes, turning off the heat so that the top of the dish is well browned.

We put the chicken drumstick, pumpkin on a plate and sprinkle with chopped parsley before serving. Enjoy your meal.

Chicken meat is one of my favorites. It cooks quickly, chews well and has a pleasant taste. Made it recently - delicious!

A small amount of chicken meat and a simple set of vegetables make a wonderful dish. Almost nothing needs to be done, just chop the vegetables, put them in a mold, season the meat with salt and spices and put it in the oven for an hour. The chicken will be steamed from vegetable juices, and if there is a pumpkin among the vegetables, then its juice will be enough to prepare a gentle puree. Garnish and sauce for baked chicken are not required - potatoes and other vegetables will cope with these roles themselves.

Ingredients for roasting chicken legs and wings with pumpkin

• 2 chicken legs,
• 2 chicken wings
• 300-400 g pumpkin,
• 4-5 small potatoes,
• 1 carrot
• 1-2 bulbs
• 1 head of garlic
• 1 celery root
• 1 turnip,
• rosemary, salt, pepper to taste

How to bake chicken parts with pumpkin

Preheat oven to 200°C. Rub chicken legs and wings with olive oil, salt, pepper and rosemary.

Place coarsely chopped potatoes in a deep baking dish, salt. Then put a little smaller chopped celery and turnips, then - whole cloves of garlic and large pieces of pumpkin. Lay the chicken pieces skin side up on top and place in the oven for 40 minutes. Toss the vegetables, leaving the chicken on top, and return to the oven for another 20-30 minutes.

Chicken legs and wings with pumpkin and other vegetables are very soft and juicy. They are delicious to eat hot and cold.