Chicken with Coconut Curry Pumpkin
This chicken with coconut curry pumpkin is loaded with spicy flavors, richness from coconut, and brightness from fresh herbs that makes for a balanced and delicious dinner.
Print
Pin
Share on Facebook
Servings: 4
Calories: 563kcal
Ingredients
- 1 tablespoon plus 2 teaspoons neutral cooking oil (divided)
- 4 bone-in (skin-on chicken thighs)
- 1 '' piece of ginger cut into matchsticks
- 6 scallions (white and green parts kept separate)
- 1 pint cherry tomatoes
- 2 cups chicken stock (divided)
Coconut Curry Pumpkin:
- 2 shallots (quartered or 1 yellow onion)
- 1 sweet potato (peeled and diced)
- 1 tablespoon butter (optional)
- 15 ounce can pumpkin puree
- 1 tablespoon curry powder
- 1 teaspoon cayenne powder (plus more to taste)
- ⅓ cup coconut cream (more or less if desired)
Herb Garnish:
- 2 limes (juiced)
- ⅓ cup fresh cilantro leaves
- 1 Serrano pepper (thinly sliced, optional)
- Salt and pepper to taste
Instructions
Cook the Chicken:
- Preheat oven to 400ºF. Pat the chicken dry and season all over with salt and pepper.
- Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high. Add the chicken, skin-side down, and cook without moving for 5-7 minutes until the skin is very crispy. Flip and cook 1-2 minutes more. Transfer the chicken to a plate.
Cook the Aromatics:
- Discard all but a teaspoon of fat in the skillet. Add the ginger and scallion whites and cook for 1 minute until fragrant. Add the cherry tomatoes and season with salt and pepper. Cook for 2-3 minutes until just barely beginning to soften.
Bake the Chicken:
- Add 1/2 cup of the chicken stock and bring to a boil. Turn off the heat and add the chicken to the skillet. Transfer to the oven for 25-30 minutes or until an instant read thermometer reaches 165ºF.
Prepare the Coconut Curry Pumpkin:
- Heat the remaining 2 teaspoons oil in a saucepan. Add the shallots and cook for 3-4 minutes until softened.
- Add the sweet potato and a little butter, if desired, and cook for 4-5 minutes until just beginning to turn golden. Season with salt, pepper, cayenne powder, and curry powder. Cook for 1 minute until fragrant.
- Add the remaining chicken stock and bring to a boil.
- Reduce heat and add the pumpkin puree. Simmer for 20 minutes or until the sweet potato is very tender.
Prepare the Herb Garnish:
- In a food processor, combine the lime juice, cilantro, scallion greens, Serrano pepper, if using, and a sprinkle of salt. Pulse until finely chopped. Set aside.
Finish the Coconut Curry Pumpkin:
- Once the sweet potato is very tender, use an immersion blender to puree the pumpkin. Continue blending until smooth. Stir in the coconut cream and season the puree to taste.
To Serve:
- Divide the coconut curry pumpkin between shallow bowls. Pile the cooked tomatoes and ginger on top. Add a spoonful of the herb garnish on top of the tomatoes and place a chicken thigh on top. Enjoy!
Nutrition
Calories: 563kcal | Carbohydrates: 36g | Protein: 31g | Fat: 35g | Sodium: 228mg | Fiber: 8g | Sugar: 11g | Vitamin C: 49mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!