Best Chicken Pumpkins Recipes

CHICKEN WITH SUGAR PUMPKINS & APRICOTS

Chicken with Sugar Pumpkins & Apricots image

When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 Sugar Baby pumpkins, peeled and cubed (5 to 6 cups each)
1 tablespoon canola oil
8 boneless skinless chicken thighs (4 ounces each)
1 medium red onion, chopped
2 garlic cloves, minced
3/4 cup dried Turkish apricots, diced
1/2 cup apricot nectar
1/3 cup apricot preserves
2 tablespoons lemon juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced fresh parsley
Hot cooked rice, optional
1/2 cup pomegranate seeds, optional

Steps:

Place pumpkin in a 5-qt. slow cooker coated with cooking spray., In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1-2 minutes; transfer to slow cooker., Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.

Nutrition Facts : Calories 318 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 376mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN PUMPKINS

Chicken Pumpkins image

How do you make chicken bites look like little pumpkins? The trick to this savory treat is a few strategic (but straightforward) knife cuts. The nuggets are soaked in buttermilk, then coated in Cheddar-cracker breadcrumbs and stuffed with mozzarella for the ultimate chicken and cheese experience.

Provided by Food Network Kitchen

Categories appetizer

Time 2h50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 chicken breasts (about 2 pounds total)
3 cups buttermilk
Kosher salt and freshly ground black pepper
4 mozzarella cheese sticks
Vegetable oil, for frying
2 celery stalks with leaves attached
One 14.2-ounce box Cheddar crackers, such as Cheez-It (about 5 cups)
Ranch sauce, for serving

Steps:

Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.