" Not-Quite-Indian" Chicken With Pumpkin Sauce

"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."
 
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Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 350°F.
  • Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
  • Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
  • Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
  • Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
  • Bake at 350°F for 20-25 minutes.
  • Serving suggestion: serve over Jasmine or Basmati rice.

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RECIPE SUBMITTED BY

<p>Since I grew up with a chef for a father, everyone assumed that I knew how to cook too. Sure, I had picked up a lot of tips, but when I moved out on my own, I realized I didn't know how to make very much at all! After all, my dad did all the cooking and he was pretty territorial about his kitchen. Luckily, he instilled a sense of culinary adventure in me, so I'm not afraid to try much. &nbsp;I once went an entire month where I added cinnamon to <em><span style=text-decoration: underline;>everything</span><span style=font-style: normal;>, just to see how it would all turn out.</span></em>&nbsp;(Consequently, did you know that cinnamon goes <em>really</em> well on ice cream, scrambled eggs, and pizza? &nbsp;No joke! <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing />&nbsp;) &nbsp;Now, I'm not too shabby of a cook, although there's still one thing that holds me back: lack of tools! No grill, no food processor, no crock pot, etc. - it really limits the recipes I can make. But oh well! There's still a lot of adventure to be had. ^_~&nbsp;</p>
 
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