This is a simple recipe but you can also do an extra step , which is totally worth it.
- Half a chicken.
- A small pumpkin
- Dry oregano
- Red chilli flakes
- Olive oil
When you get the chicken home and after you clean it, rub salt all over it. If you plan to use the chicken right away let it stay for at least half an hour. Else you can also freeze it with the salt.
Before using the chicken wash away the excess salt. This will make it super juicy when cooked.
Rub pumpkin pieces with 3 teaspoons of oregano, 1 teaspoon of red chilly flakes with a tablespoon of olive oil. Wrap in foil.
Rub 3 teaspoons of red chilly flakes, 1 teaspoon of oregano with 2 tablespoons of olive oil on the chicken. Wrap in foil.
Bake in an oven keeping both the foil packets beside each other at 180 C.
Now you have a choice. Either bake for an hour and complete your dish or proceed to the make it more interesting.
For the more interesting dish, bake for only 40 mins.
Remove the skin from the pumpkin pieces. Blend in a mixie along with some milk to make a smooth paste.
Heat a thick pan and place the chicken breast side down. Pour the puree around the chicken. Lower the heat and cook covered for 30 mins Remove the chicken and let it rest. Meanwhile mix all the juices into the pumpkin puree. It will have picked up a brilliant color and more complex flavors.