Chicken With Candied Pumpkin - {Djaj Bel-Qera Mderbela}

Recipe Ingredients

1 cup	62g / 2.2oz	Coarsely-chopped onion
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Ground saffron
1 teaspoon	5ml	Salt - divided
1 cup	237ml	Olive oil
2 1/2 cups	592ml	Water - divided
1		Chicken - (3 1/2 to 4 lbs)
1		Pumpkin or butternut squash - (3 lbs)
5 tablespoons	75ml	Butter
2 tablespoons	30ml	Honey
1/4 teaspoon	1.3ml	Cinnamon

Recipe Instructions

Place the onion, ginger, saffron, 1/2 teaspoon of salt, the oil and 2 cups of water in a food processor and process to a smooth liquid.

Place the liquid in a saucepan just large enough to hold the chicken, lay the chicken in it, cover and cook over medium heat until very tender and the meat is falling off the bone, 1 hour, 15 minutes to 1 hour, 30 minutes. From time to time, remove the lid and baste the chicken with the sauce. Add more water if the sauce is in danger of drying up.

Meanwhile, peel and seed the pumpkin or squash and cut it into 1-inch pieces. Place the pieces in a large skillet with 1/2 cup of water and the butter. Sprinkle with the remaining 1/2 teaspoon of salt. Simmer over low heat until very tender, 40 to 50 minutes.

Remove the squash from the skillet, place it in the food processor with the honey and cinnamon and process to a puree.

Serve the chicken in the sauce or with it on the side. Serve the pumpkin puree on the side or mix it into the sauce.

This recipe yields 4 servings.

Each serving: 652 calories; 1,181 mg sodium; 206 mg cholesterol; 37 grams fat; 14 grams saturated fat; 19 grams carbohydrates; 61 grams protein; 2.23 grams fiber.

Source:
The Los Angeles Times, 12-12-2001

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