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" Not-Quite-Indian" Chicken With Pumpkin Sauce Recipe

" Not-Quite-Indian" Chicken With Pumpkin Sauce
Servings: 4

I had to type this recipe up before I forgot how I made the dish. The pumpkin sauce was actually left over from a Rachael Ray recipe - I only used it to use up the rest of my leftovers, but the result was so good! I don't know if the pre-marinated chicken breasts I used are readily available elsewhere, and I can't imagine that the flavor would be as good with plain chicken. Somehow, the meal came out tasting like an Indian dish. Being that the sauce was originally a leftover, the pumpkin sauce was made ahead of time; I'm not sure if that made a difference or not. But it's nice being able to make the sauce a day ahead. Just take it out of the fridge when you're ready to bake the chicken - it makes for a really nice quick dinner. This went wonderfully with Jasmine rice.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make " Not-Quite-Indian" Chicken With Pumpkin Sauce. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making " Not-Quite-Indian" Chicken With Pumpkin Sauce in your home. Then, follow these steps below to serve " Not-Quite-Indian" Chicken With Pumpkin Sauce for your family or friends.

Ingredients

  • 2 extra virgin olive oil

  • 3 shallots

  • 2 garlic cloves

  • 1 vegetable broth

  • 1/2 pumpkin puree

  • 1 heavy cream

  • 2 ground cinnamon

  • 1, NA, 7 nutmeg

  • 4 fresh sage

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make " Not-Quite-Indian" Chicken With Pumpkin Sauce in your home by yourself.

Directions: How to Make " Not-Quite-Indian" Chicken With Pumpkin Sauce

  1. Preheat oven to 350°F.

  2. Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.

  3. Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.

  4. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.

  5. Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken., Bake at 350°F for 20-25 minutes.

  6. Serving suggestion: serve over Jasmine or Basmati rice.

So that brings us to the end of this special " Not-Quite-Indian" Chicken With Pumpkin Sauce recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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