BAKED CHICKEN DRUMSTICKS WITH PUMPKIN AND HOT PUMPKIN SPICE
roasted chicken & pumpkin in a spicy seasoning
PREP TIME: 1,5h
chicken legs – 6 pcs.
Hokkaido pumpkin – 1 piece
red onion – 2 pcs.
oil – 4 tbsp
multiflower honey – 2 tbsp
parsley, dried – 1 tsp
chili flakes – 1 tsp
sweet pepper – 1 tsp
hot pepper – 1 tsp
cinnamon – 2 tsp
ginger – 3/4 tsp
ground cloves – 0.5 tsp
nutmeg – 0.5 tsp
salt – 2 flat teaspoons
1. CHICKEN LEGS FRYING (5 min)
Heat the pan, pour in a little oil. Dry the drumsticks with a paper towel. Put on a preheated pan and fry on medium heat on each side for about 1-2 minutes. Transfer the fried drumsticks to the baking pan.
2. ONION (1 min)
Peel the onion, cut in half and in quarters. Transfer to a baking pan.
3. MARINADE (2 min)
Mix the marinade ingredients in a bowl and cover the meat and onion pieces. Distribute everything evenly in a baking mold.
4. BAKING STAGE 1 (20 min)
Put the mold into the preheated oven on the middle rack. Roast the meat for 10 minutes at 200 degrees, then reduce the temperature to 160 degrees and pre-cook for about 30 minutes – in the meantime, take care of step 5.
5. PUMPKIN FRYING (10 min)
Wash the pumpkin, cut in half, remove the insides (seeds from the center can be removed and eaten) and cut into long strips about 1.5 cm thick. Fry over medium heat on a little oil on two sides for 3-4 minutes, season with a little salt.
6. BAKING STAGE 2 (5 min)
Transfer the fried pumpkin to the pan, pour the whole gently over the liquid formed – then cover the form with aluminum foil and bake for another 30 minutes. Then remove the foil, turn up the temperature to 180 degrees and bake for another 10 minutes, until everything is nicely browned. Remove the mold from the oven and leave to stand for 5 minutes, then serve.
Spicy roast chicken with pumpkin and spice goes well with creamy mashed potatoes or fries. We wish you a delicious treat!
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