Chicken with Auyama


This is a delicious and different way to prepare chicken for the Jewish festivities of the beginning of the Hebrew year.


1 kg of chopped chicken thighs
1 kg of peeled and seedless auyama
2 cups chicken stock
1 medium onion peeled and chopped in julienne
2 garlic cloves peeled and chopped
1 1/2 cup natural orange juice
2 tablespoons of sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon curcuma
Vegetable oil the necessary
salt and pepper
2 tablespoons salted auyama seeds


Season chicken with salt, pepper and chopped garlic let marinate for 2 hours in the refrigerator, take out and let stand at room temperature for 30 minutes .
Prepare a skillet with oil over medium heat.
Sauty chicken pieces in oil until golden brown on both sides, without cooking at all . Take the chicken out of the pan and place on absorbent paper. Prepare a pot place the chicken with the chopped onion, add 2 cups of the broth to the pot, salt, pepper, curcuma and cinnamon, put the lid in the pot and let cook slowly for 30 minutes.

Cut the pumpkin into medium cubes.
Meanwhile, heat a little oil in a separate pot and cook for 10 minutes the chopped pumpkin over low heat by mixing . Then add the orange juice and sugar. Simmer for 15 to 20 minutes

Prepare a large refractory mold
Preheat oven to 350 degrees F

Place the chicken together with the pumpkin and sauces in the mold, sprinkle with half the parsley, cover with foil
Put in the oven, until chicken covered with foil is ready, about 30 minutes or until chicken is cooked .
Take out the foil and let it sit for 10 minutes in the oven off.

Meanwhile in a small frying pan put the auyama seeds and fry over medium heat, stirring occasionally, for about 5 minutes, until golden brown.

Remove the pan with chicken and pumpkin sprinkle with auyama seeds and the rest of the parsley.
Good Appetit

The image is courtesy of a copyrighted page cocinajudiainternacion
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