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Halal Chicken Pumpkin Recipe

  • Author: Lana
  • Total Time: 1hour

Ingredients

Scale

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 2 cups pumpkin puree (or 3 cups diced fresh pumpkin)

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup chicken broth (Halal)

  • 1 cup coconut milk

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • ½ teaspoon turmeric powder

  • 1 teaspoon ground cinnamon

  • Salt and black pepper, to taste

  • Fresh cilantro or parsley for garnish (optional)

  • 1 tablespoon lemon juice (optional)

  • 1 tablespoon honey or maple syrup (optional, for added sweetness)

Ingredient Highlights

  • Chicken: Tender and juicy chicken provides the heartiness of the dish, with enough protein to make this a filling meal.

  • Pumpkin: Pumpkin adds a rich, creamy texture and a natural sweetness that pairs well with the spices. It’s also packed with vitamins A and C.

  • Coconut Milk: Coconut milk brings a creamy consistency and subtle sweetness to the sauce, making the dish richer and more comforting.

  • Spices: A mix of cumin, coriander, paprika, turmeric, and cinnamon creates a warm and aromatic base, enhancing the savory notes of the chicken and pumpkin.

Instructions

Prepare the Chicken and Vegetables:

  1. Heat the Oil: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

  2. Cook the Chicken: Add the chicken pieces to the pan and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside.

  3. Sauté the Onions and Garlic: In the same pan, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for another minute, until fragrant.

Make the Sauce:

  1. Add the Spices: To the onions and garlic, add the cumin, coriander, paprika, turmeric, and cinnamon. Stir well to coat the onions and garlic in the spices and cook for 1-2 minutes until the spices become fragrant.

  2. Add the Pumpkin: Stir in the pumpkin puree (or diced fresh pumpkin) and cook for another 2 minutes, allowing the pumpkin to absorb the flavors of the spices.

  3. Add Liquids: Pour in the chicken broth and coconut milk, stirring to combine. Season with salt and black pepper to taste. Bring the mixture to a simmer.

Combine Chicken and Pumpkin:

  1. Return the Chicken to the Pan: Add the browned chicken pieces back to the pan, stirring to coat them in the pumpkin sauce.

  2. Simmer: Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is fully cooked and the pumpkin has softened into a creamy sauce. If you’re using fresh pumpkin, you may need to cook it a little longer until it’s tender.

  3. Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt, pepper, or spices as needed. For a touch of sweetness, stir in honey or maple syrup at this stage.

Garnish and Serve:

 

  1. Garnish: Once the dish is cooked, garnish with fresh cilantro or parsley for a burst of freshness. A squeeze of lemon juice can be added for an extra tang, if desired.

  2. Serve: Serve the Halal Chicken Pumpkin over steamed rice, couscous, or with warm flatbread for a complete meal. You can also enjoy it as a standalone dish.

  • Prep Time: 15minutes
  • Cook Time: 45minutes

Nutrition

  • Serving Size: 6
  • Calories: 450
  • Fat: 18g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 30g

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Find it online: https://iheartcooks.com/halal-chicken-pumpkin-recipe/