Composition / ingredients
Cooking method
1. Wash and dry the chicken. Chop the herbs and garlic. Add soy sauce and herbs with garlic to the meat, mix and leave to marinate for 30 minutes.
2. Cut the pumpkin into cubes. Turn on the oven to warm up to 200 degrees.
3. In a baking dish, melt the butter. Put the pumpkin in the oil, add salt, turmeric and other spices as desired. Mix well and cook over low heat for about three minutes. If your form cannot be put on fire, melt the butter in a convenient small bowl, warm up the spices in it and add everything to the pumpkin.
4. Remove the mold from the heat, put the chicken on the pumpkin, cover the mold with a lid or foil and put it in the oven for 20 minutes, increasing the temperature to 210 degrees.
5. Remove the mold from the oven, remove the foil, stir, add cream and return to the oven for another half hour. If the top is too fried, cover the mold with a lid or foil again.
Have a nice day!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Garlic - 143 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
