Pumpkin Stuffed with Chicken and Rice is a delicious dish that combines the rich flavors of roasted pumpkin, tender chicken, and fragrant rice. The perfect combination of seasonal ingredients can elevate any meal. This ensures you create an attractive main course, a visually appealing side dish, and an irresistibly delicious one. You can be sure of beautifully cooked and deliciously pumpkin stuffed that will impress family and guests alike.
Pumpkin Stuffed with Chicken and Rice
Pumpkin stuffed with chicken and rice is a delightful dish that combines the hearty flavors of chicken and rice with the sweet and earthy taste of pumpkin this dish is perfect for autumn and can be a centerpiece for any festive table Inspired by different cultural influences and cooking techniques.
Ingredients
Instructions
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Pour olive oil into a frying pan and heat over medium heat.
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Add chopped onions and cook till translucent.
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Add the cubed chicken breasts to the pan and cook until they are lightly browned.
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Stir in the grated carrots, suneli thyme, turmeric, and black pepper.
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Pour in the basmati rice, followed by a cup of water. Add salt to taste.
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Reduce the heat to low, cover, and let it simmer until the water is fully absorbed and the rice is cooked.
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Cut the pumpkin, clean out the seeds, and press it well to remove excess moisture.
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Rub the pumpkin with an appropriate amount of butter and drizzle with pumpkin oil.
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Place the pumpkin in an oven preheated to 200°C (390°F) and bake for 35 minutes.
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Once baked, use the oil that comes out during baking as a flavorful drizzle over the pumpkin or the rice.
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Serve the chicken and rice mixture alongside the baked pumpkin, drizzled with the flavorful pumpkin oil for a hearty and satisfying meal.
Servings: 2 ServingCalories:591kcalTotal Fat:31gSaturated Fat: 4gCholesterol:20mgSodium:792mgPotassium:580mgTotal Carbohydrate:64gDietary Fiber: 8gSugars: 4gProtein:19gVitamin A: 802IUVitamin C: 13mgCalcium: 130mgIron: 4mg
Note
Note 1: For extra flavor, you can add a clove of minced garlic to the chicken and rice while sautéing the onions.
Note 2: If you don't have pumpkin seed oil, you can substitute with another neutral oil like canola or sunflower oil.
Note 3: You can adjust the spices to your liking. To a little spiciness, add a sprinkle of cayenne pepper.
Note 4: Extras can be stored in the refrigerator for a maximum of three days.
