Not-Quite-Indian Chicken With Pumpkin Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon extra virgin olive oil |
2 shallots, finely chopped |
3 garlic cloves, minced |
2 cups vegetable broth |
1 (15 ounce) can pumpkin puree |
1/2 cup heavy cream |
1 teaspoon hot pepper sauce |
2 pinches ground cinnamon |
1 pinch nutmeg |
salt and pepper |
7 leaves fresh sage, thinly sliced |
4 purdue perfect portions tomato basil marinated chicken breasts |
Directions:
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.
6. Bake at 350°F for 20-25 minutes.
7. Serving suggestion: serve over Jasmine or Basmati rice.
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