- Written by Cynthia Presser
Cranberries and pumpkins taste just like the Holidays; coconut milk and fresh herbs add a delicious twist to your Thanksgiving table. Surprise your family with this flavorful dish!
Serves 6 to 8
2 tablespoons canola oil
2.5 pounds chicken breast, diced
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
4 large tomatoes, chopped
1 tablespoon chicken base
½ cup dried cranberries
1 tablespoon fresh chili paste
2 tablespoons brown sugar
1 cup coconut milk
Salt and freshly ground black pepper
3 tablespoons cilantro, chopped
3 tablespoons scallions, chopped
2 pie pumpkins
In a large skillet, heat the olive oil on high heat until it is shimmering and sear the chicken for 3 minutes. Add the onion, red bell pepper, yellow bell pepper, garlic and ginger and cook stirring occasionally until all vegetables are soft, about 7 minutes. Stir in the tomatoes and cook until they incorporate to the sauce, about 7 minutes. Add the chicken base, chili paste, cranberries, brown sugar and coconut milk; cook for about 3 minutes. Season with salt and pepper. Remove from heat and fold in cilantro and scallions. Set aside.
Preheat oven to 350 degrees F. With a very sharp knife, carefully remove the top of the pumpkins. Do not discard the top. Remove the seeds. Add equal parts of chicken sauce to each pumpkin. Put the top back on and bake for about 50 to 60 minutes, or until the pumpkin is fully cooked.
Carefully remove from oven and let stand for 10 minutes before serving. To serve, scoop out the pumpkin and sauce and place in individual bowls.
This dish can also be made with vegetables only and be served alongside with the turkey on Thanksgiving dinner. Just remove the chicken from the recipe and add more vegetables like carrots, zucchini and mushrooms.
The pumpkins make great serving bowls and also look really nice on the Thanksgiving table.