Chicken with Olives and Pumpkin

Who will be the golden bird this time? Chicken with a Mediterranean twist will amaze you!

Details

  • Preparation Time: 246 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

  • 1 kg Meat, chicken, thighs

  • 1 piece Pumpkin, raw

  • 4 spoon Oil, olive

  • 1 handful Olives, green, in brine

Zeliščna mešanica

  • 1 teaspoon Spices, caraway, seeds

  • 3 twigs Thyme, fresh

  • 2 teaspoons Spices, cumin, seeds

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 4 spoon Oil, olive

Steps

  1. Wash the thyme sprigs, dry them, and finely chop. Carefully wash and dry the chicken, then cut it into eight pieces. Prepare a separate bowl in which you mix olive oil, coriander seeds, thyme, cumin, coarse salt, and pepper. Rub the chicken with the prepared mixture and store it in the refrigerator for 4 hours.

  2. Meanwhile, thoroughly wash the pumpkin and place it on the work surface with the thicker part down. First, cut it in half, then into quarters. Peel each piece separately, then remove the seeds with a spoon. Cut the pumpkin flesh into approximately 1 cm cubes.

  3. Preheat the oven to 200 degrees Celsius. Grease a baking dish with oil, then place the chicken pieces and pumpkin in it. Put the dish in the oven for 20 minutes. Then add the olives and bake for another 20 minutes.

  4. Once the dish is ready, serve it in bowls and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 134.48 kcal
  • Fat: 9.24 g
    • Saturated Fat: 2.15 g
  • Carbohydrates: 3.3 g
    • Sugars: 0.48 g
  • Protein: 8.66 g
  • Fiber: 0.29 g

Advice

Cut the chicken into eight pieces following the steps below: First, separate the thighs by cutting the skin between the thigh and breast with a knife or poultry shears. Locate the oval piece of meat near the spine with the tip of the knife and cut it so it remains attached to the thigh. Bend the thigh firmly outward to dislocate the bone from the hip joint. Cut the thigh along with the hip portion of the meat, then turn the chicken and repeat the process for the other thigh. Next, further halve the thighs at the joint, following the white layer of fat on the underside. Cut off the wing tips and discard them. Place the chicken on its back and make a cut into the meat right next to the breastbone. Then cut the breastbone with a knife or shears. Halve each breast diagonally, cutting through the meat and ribs so that each side has one breast piece with the wing attached.