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Pumpkin Baked with Rice and Chicken

Pumpkin Baked with Rice and Chicken

   

Pumpkin Baked with Rice and ChickenPumpkin Baked with Rice and Chicken


Recipe Details:
Pumpkin is a very healthy food that helps controlling blood sugar levels due to its rich content of nutrients. Pumpkin baked with basmati rice and chicken makes a delicious and diabetic-friendly dinner dish that pleasantly surprise your guests.


Ingredients:
  • Whole chicken (cut in 8 pieces with skin and fat removed) – 3-3.5 lb.
  • Medium pumpkin – 3 lb.
  • Basmati rice – 1 cup
  • Leek (cut in rings) – 1 large stalk
  • Dried apricots (cut in thick strips) – 3.5 oz
  • Olive oil – 3 tbsp.
  • Salt and ground black pepper – to taste
    Recipe Directions:
    Step 1
    Soak the rice in water for 2 hours. Then, put it on a sieve and rinse.
    Step 2
    Boil a large sauce pan of water and add rice with a pinch of salt. Bring to a boil over high heat. Then reduce heat and simmer for 15 minutes. Drain the water and put the rice in a bowl.
    Step 3
    Cut out the top of the pumpkin, so the pumpkin looks like a pot with a lid. Using a tablespoon remove the seeds and some pulp from the pumpkin, leaving the walls of the pumpkin about 0.5” thick.
    Step 4
    Heat 1 tbsp. of oil in a frying pan. Fry the leek for 1 minute.
    Step 5
    Mix the fried leek and dried apricots with the rice.
    Step 6
    Now, stuff the pumpkin: First, put in the rice with leek and apricots, followed by pieces of chicken. Then pour in 2 tbsp. of olive oil and cover the pumpkin with its cut out top.
    Step 7
    Preheat oven to 320 F. Bake the pumpkin for 2 hours. Then take the pumpkin out of the oven and serve as is. Enjoy!


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