Pumpkin stuffed with chicken and vegetables

Take a beautiful medium-sized pumpkin - 20-25 cm in diameter. The larger the fruit, the more chicken and vegetables will fit there. However, baking a large pumpkin and taking it out of the oven will make it more dangerous to remove the foil - it may leak or fall apart.

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For example, only 3 chicken thighs are placed in a small pumpkin with a diameter of 15 cm.

Fillet is more plastic and will settle better inside the pumpkin. However, the bones, giving off their gelling juices, give the dish a brighter aroma and thickness. Choose according to your taste.

Cut the chicken legs into 2 parts - a leg and a thigh. Salt them lightly (you can also pepper). Fry the chicken in vegetable oil until a light golden crust appears. Leave it to cool.

And at this time, take care of the pumpkin. Step back 5 centimeters from the tail and cut off the cap.

Use a spoon to remove the core. The wall thickness of the pumpkin should be about 1 centimeter. Gently remove the excess pulp with a spoon, if it comes off tightly - cut it slightly with a knife and continue to help yourself with a spoon. To cut and take out with a knife - I do not advise, there is a risk of piercing the pumpkin through and then all the juice will flow out through this hole and you will have to cook another dish.

Rub the inner walls of the pumpkin with vegetable oil, salt them.

Cut the tomatoes and onions into semicircles, and the sweet bell peppers, peeled from seeds, into large slices.

Put the cooled fried chicken piece, vegetable slices, garlic, herbs, then meat again, and so on on a layer of onions.

Try to arrange the filling delicately "/>

Put the cooled fried chicken piece, vegetable slices, garlic, herbs, then meat again, and so on on a layer of onions.

Try to put the filling delicately - the walls of the "pot" should remain intact.

Heat the oven to 160-180 degrees.

Spread 2 large pieces of foil on a baking sheet - cross to cross. Place the pumpkin in the center of the intersection of the foil sheets, carefully pour the oil on which the chicken was fried into the cavity of the fruit, close the pumpkin pot with the previously cut lid.

Squeeze the foil tightly over the pumpkin. Close the tail on the lid too, otherwise it will burn.

Place the foil wrapped pumpkin in a preheated oven and bake at 160-180 degrees for about 2 hours.

The baking time depends on the properties of the particular fruit. You can make sure that the dish is ready by catching a clear meat aroma flowing from a closed oven.

Method two: sniff the pumpkin, carefully peeling back the edge of the foil, while, if the pumpkin is ready, you will also see a soft, shiny orange skin, tender as flesh.

Open the pumpkin removed from the oven and let cool.

Be careful, while baking, the pumpkin came out with juices that accumulated on the bottom of the foil. Move the hot pumpkin in foil or with napkins / towels "/>

Open the pumpkin removed from the oven and let cool.

Be careful, while baking, the pumpkin came out with juices that accumulated on the bottom of the foil. Move the hot pumpkin in foil or with napkins / towels - the pumpkin is now slippery and soft.

The dish is ready.

It can be served hot or cold.

Put the chicken, vegetables and pumpkin pulp on a plate - you can pick it out with a spoon from the inside, or you can cut the empty pumpkin with a knife, cutting off the skin (although it is already so soft that you can eat with it).

And the contents of chilled pumpkin usually turn into delicious jelly.

Good appetite!