Baked pumpkin halves with chicken and vegetables
6 servings
120 minutes
Pumpkin baked in halves with chicken and vegetables embodies the coziness and warmth of home cooking. The dish combines the rich, sweet taste of pumpkin with the tenderness of chicken meat enriched with aromatic vegetables and creamy sour cream. It recalls rural European traditions where vegetables were baked in their natural forms, preserving maximum beneficial properties. The pumpkin becomes a natural vessel where ingredients unite in harmony of flavors. Spices and herbs add zest, while a drop of olive oil completes the culinary symphony. This dish is suitable for both family dinners and festive feasts, pleasing the eye and delighting with its flavor nuances. Baked pumpkin with chicken is the warmth of an autumn evening captured in a culinary masterpiece.
1
Prepare the vegetables and chicken breast. Wash and dry everything.
2
Cut the pumpkin in half lengthwise.
- Pumpkin: 2 pieces
3
Remove the seeds with a spoon.
- Pumpkin seeds: 20 g
4
To easily and quickly remove the inner part of the pulp, make diagonal cuts on each half, retreating slightly from the edge.
- Pumpkin: 2 pieces
5
Then scoop out the cut part with a spoon, leaving the edges.
- Pumpkin: 2 pieces
6
Place parchment paper in the baking tray, crumpling it beforehand to make it pliable. Leave small edges. The paper will prevent sticking to the tray.
7
Place the emptied halves of the pumpkin on top of the paper.
- Pumpkin: 2 pieces
8
Chop the onion and tomato into small pieces, for example, in quarter rings.
- Onion: 1 head
- Tomatoes: 1 piece
9
Cut the breast into small pieces - cubes or strips.
- Chicken breast: 2 pieces
10
Put a little onion at the bottom of each half.
- Onion: 1 head
11
A layer of tomato on top.
- Tomatoes: 1 piece
12
Place a bit of pumpkin pulp on the tomato, add salt, and season.
- Pumpkin: 2 pieces
- Salt: to taste
- Seasoning for vegetables: to taste
13
Then add chicken, tomato, and onion.
- Chicken breast: 2 pieces
- Tomatoes: 1 piece
- Onion: 1 head
14
Pour sour cream on top.
- Sour cream: 200 g
15
Place in the oven at 180 degrees for one hour, then check for doneness. If the pumpkin flesh is not very soft, return it to the oven for another half hour.
16
When the dish is ready, take it out of the oven, sprinkle with parsley, and drizzle with olive oil. Enjoy your meal!
- Parsley: 5 sprig
- Olive oil: 4 tablespoons