Baked pumpkin is a very healthy and tasty dish. But if you stuff it with meat filling, then it will become even tastier, more aromatic and nourishing. Agree, stuffed pumpkin is an original, interesting dish that can be put on a festive table.
It is necessary
- 1, 5 - 2 kg of chicken (depending on the chicken),
- 1, 5 - 2 kg pumpkin (depending on the pumpkin),
- 1 cup basmati rice
- 1 large leek (white portion)
- 100 grams of dried apricots,
- 3 tbsp. tablespoons of vegetable oil
- some fine sea salt
- some black pepper.
Instructions
Step 1
Soak a glass of rice in water for 2-3 hours. Throw in a colander and rinse well.
Step 2
Pour water into a saucepan (the more water, the better), salt and put the washed rice. Place a saucepan with rice on moderate heat, after boiling, reduce heat and boil the rice for 15 minutes. Throw the finished rice in a colander (so that the water is glass), and then transfer to a cup.
Step 3
Step back about five centimeters from the stalk of the pumpkin, cut out a neat circle. For a more festive look, serrate the circle. Remove the resulting pumpkin hat and set it aside. Take out the seeds with a spoon, then some of the pulp. Form the walls in a thickness of 1.5 cm (you can slightly less or more - to taste).
Step 4
Wash the leeks, dry and cut into rings. Heat a spoonful of oil in a frying pan, fry the onion rings for a minute.
Step 5
Cut dried apricots into thin strips. Combine with sautéed onion rings and boiled rice.
Step 6
Wash the chicken well, remove fat and skin. Cut into small pieces. Place rice mixed with onions and dried apricots in the pumpkin niche, then put the chicken pieces.
Step 7
Pour two tablespoons of vegetable mala over the filling, cover with the top of the pumpkin. Preheat the oven to 160 degrees. Roast the chicken and rice pumpkin for two hours. Let the finished pumpkin cool slightly. Serve on the table.
