Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tray bake pumpkin & chicken thighs topped with roast pumpkin seeds. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft - use a knife to check tenderness. Place a completed pumpkin in the centre of each tray bake square.
Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tray bake pumpkin & chicken thighs topped with roast pumpkin seeds using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds:
- Make ready 6 chicken thigh fillets
- Get 1 small pumpkin or gourd
- Make ready 1 red onion
- Take 2 cloves garlic
- Get 2 sprigs rosemary
- Make ready 1 tbsp ras el hanout
- Take 2 tsp harissa paste
Mmmm. . . pumpkin, cinnamon, nutmeg, cloves . . . ginger. Sieve together the flour, baking powder, bicarbonate of soda and salt. Using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture. Pumpkin should be soft when finished.
Steps to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds:
- Preheat the oven to 180c
- Cut the pumpkin in half and scoop out the seeds. Keep them! You need them later - (see tip)
- Slice the pumpkin, onion and garlic and place them in a tray. Chop and add the rosemary
- Add the ras el hanout and harissa paste and mix into the chicken and veg. Roast in the oven for 25mins at 180c
- Meantime wash the pumpkin seeds in a colander and dry with paper towel.
- Season with salt pepper and ras el hanout. Roast in the oven for the last 10mins the chicken is in. - (see tip)
- Top the chicken and pumpkin with the roasted seeds and enjoy 😊
Using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture. Pumpkin should be soft when finished. Instead, I roasted them and realized that crispy, baked pumpkin seeds are super easy to make! Their nutty flavor was so addictive, they didn't even make it to the pantry. My family gobbled them up, risking burned fingers, straight from the sheet tray.
So that’s going to wrap this up with this special food tray bake pumpkin & chicken thighs topped with roast pumpkin seeds recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
