Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds
Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tray bake pumpkin & chicken thighs topped with roast pumpkin seeds. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds is something which I have loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
  1. Prepare 6 chicken thigh fillets
  2. Get 1 small pumpkin or gourd
  3. Take 1 red onion
  4. Get 2 cloves garlic
  5. Get 2 sprigs rosemary
  6. Make ready 1 tbsp ras el hanout
  7. Get 2 tsp harissa paste

Here are some more ideas for perfect pumpkin bakes from fellow bloggers: Pumpkin swirls with a maple tahini drizzle - Rough Measures. Chewy pumpkin cookies - Supper in the Suburbs. Bacon pumpkin bread - Recipes from a Pantry. Spiced pumpkin cake in a jar - The Crafty Larder.

Instructions to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds:
  1. Preheat the oven to 180c
  2. Cut the pumpkin in half and scoop out the seeds. Keep them! You need them later - (see tip)
  3. Slice the pumpkin, onion and garlic and place them in a tray. Chop and add the rosemary
  4. Add the ras el hanout and harissa paste and mix into the chicken and veg. Roast in the oven for 25mins at 180c
  6. Meantime wash the pumpkin seeds in a colander and dry with paper towel.
  7. Season with salt pepper and ras el hanout. Roast in the oven for the last 10mins the chicken is in. - (see tip)
  8. Top the chicken and pumpkin with the roasted seeds and enjoy šŸ˜Š

Chocolate pecan pumpkin cake - Tin & Thyme Article Summary X. To roast a pumpkin, cut the pumpkin in half and scoop out the stringy innards and seeds with a large metal spoon. 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.

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