Fried chicken with pumpkin and carrots

4 servings

30 minutes

Fried chicken with pumpkin and carrots is a cozy and aromatic dish that combines the rich flavor of roasted chicken with the softness of baked vegetables. European cuisine is known for its harmonious blend of simplicity and sophistication, and this recipe is a vivid example of that. Tender chicken infused with the aromas of cinnamon and broth, complemented by the sweetness of carrots and pumpkin, gains depth of flavor and rich texture. Lemon juice and cilantro add freshness and zest, creating a perfectly balanced dish. Such food not only warms on cold days but also delights with its exquisite taste, suitable for a cozy family dinner or festive table.

Energy value per serving

• Calories: 835.2
• Proteins: 61.9g
• Fats: 62.9g
• Carbohydrates: 7.1g

Ingredients

• Coriander leaves: 20 g
• Chicken: 6 pc
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 2 tbsp
• Carrot: 1 pc
• Pumpkin: 200 g
• Cinnamon: 0.5 tsp
• Chicken broth: 0.8 glass
• Lemon juice: 1 tbsp

Cooking steps

1. Adjust the oven rack to the center position and preheat the oven to 200°C. Season the chicken well with salt and pepper.

   Required ingredients:

   • Chicken: 6 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Heat 1 tablespoon of oil in a large skillet over high heat until it shimmers. Place the chicken pieces skin-side down and fry until golden brown, about 8 to 12 minutes, reducing the heat if the chicken browns too quickly.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Chicken: 6 pieces

3. Flip the pieces and lightly brown the second side for another 3 minutes. Place the fried chicken pieces on a plate and set aside.

4. Add the remaining tablespoon of oil to the pan. Slice the carrot into rounds and cube the pumpkin. Sauté the vegetables, stirring, until slightly browned, about 4 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Carrot: 1 piece
   • Pumpkin: 200 g

5. Add finely sliced shallots and cook, stirring, for about 1 minute. Add cinnamon and broth. Carefully transfer the chicken pieces to the baking tray. Bake for about 30 minutes. Remove the tray from the oven. Transfer the chicken to a plate.

   Required ingredients:

   • Cinnamon: 0.5 teaspoon
   • Chicken broth: 0.8 glass

6. Mix lemon juice and cilantro with the vegetables. Season to taste with salt and pepper. Place the chicken on a plate and serve.

   Required ingredients:

   • Lemon juice: 1 tablespoon
   • Coriander leaves: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste