The scream at a pumpkin-marchev sauce. Signed to the swings

Chicken with pumpkin and carrots is an original idea for an autumn dinner dish. To prepare the sauce, in addition to pumpkin purée, you will need carrots and orange juice, which will emphasize the taste of the sauce with a light, citrus note. These ingredients also go well with oriental curry spices and turmeric. The chicken comes out extremely tender and delicious.

To prepare this recipe, you will need:

• 125 ml pumpkin puree,
• 500 g chicken breast fillet,
• 2 tablespoons of olive oil,
• 2 tablespoons of flour,
• ½ onion,
• 1 medium carrot,
• 3 tablespoons of orange juice,
• 250 ml broth,
• 1 teaspoon of curry,
• ½ teaspoon of turmeric,
• 80 ml of sweet cream (18%),
• salt, freshly ground pepper (to taste),
• 1 tablespoon of chopped parsley (for serving),
• clarified butter (for frying).

Ready chicken serve with cooked rice or groats.

Prepare the pumpkin puree. Bake the pumpkin cut into pieces (without seeds and fibers) until soft – about 30-40 minutes at 200°C. Scoop out the flesh from the skin and blend. Strain excess juice. Measure half a cup (125 ml) of puree.

Clean the chicken fillet and cut into small pieces. Season with salt and freshly ground pepper. Mix with olive oil. Dredge in flour. Fry the meat in a small amount of clarified butter heated in a pan – about 2 minutes on each side. Transfer the chicken to a plate.

Chop the onion quite finely. Fry in the pan in which the chicken was fried (add a little butter if necessary).

Peel and grate the carrot on large holes of a grater. Add to onion. Fry until the vegetables soften. Add pumpkin puree mixed with orange juice to the vegetables. Pour in the hot broth. Season with curry and turmeric. Mix.

Add the fried chicken to the pan. Stew it in the sauce over low heat for a few minutes.

Mix the sauce with the cream and bring to a boil again. If you want, season the sauce with salt and pepper.

Serve chicken with pumpkin and carrots sprinkled with chopped parsley.

Sources: Terazgotuje.pl