Chicken and Pumpkin Saute
How to make Chicken and Pumpkin Saute Recipe - Eat Fuki Recipe From Alex Meisels, Seabrook Gubbins And Chef Craig Peterson At San Francisco, Ca
Serves 4
CHICKEN AND PUMPKIN SAUTE:
1 medium whole pumpkin or butternut squash
7 tbsp (105ml) olive oil
1 shallot, diced
3 tsp (10g) sea salt
1/2 tsp cayenne pepper
1/2 tsp cinnamon
2 tsp (8g) palm sugar or brown sugar
2 Brussels sprouts, thinly shaven
1/2 bunch scallions
1/2 medium onion, quartered
6 bay leaves
1 1/2 lb (680g) boneless, skinless chicken thighs
1 tsp paprika
2 tsp (5g) cumin
PUMPKIN PAD THAI SAUCE:
3/4 tbsp (7g) tamarind paste or 1/4 cup (59ml) apple cider vinegar
1 cup (237ml) pumpkin stock
1/4 cup (50g) palm sugar or brown sugar
1/2 tsp cornstarch
1 1/2 tsp (7g) ginger paste or minced fresh ginger
1 tbsp (3g) cilantro, for garnish
Chopped scallion, for garnish
1 tbsp (10g) roasted sesame seeds, for garnish
Sriracha sauce, for serving
Method:
Preheat the oven to 375°F (190°C, or gas mark 5).
To make the sauté, cut the pumpkin in half and scrape out the pulp and seeds into a bowl (do not discard). Break down the pumpkin by cutting it into fourths, then into eighths. Cut off the pumpkin skin (do not discard). Dice the pumpkin into approximately ½-inch (1.3cm) cubes.
In a bowl, toss the cubed pumpkin with 3 tablespoons (45ml) of the olive oil, shallot, 1 teaspoon sea salt, cayenne pepper, cinnamon and palm sugar. Spread on a sheet tray and bake for 15 minutes, or until tender. Remove from the oven, add to a bowl and toss in the Brussels sprouts and scallions to just warm through. Set aside. Do not turn off the oven.
For the pumpkin stock, add 1 tablespoon (15ml) of the olive oil, 1 teaspoon sea salt and the onion to a pot. Sauté for about 1 minute over medium heat. Add the pumpkin skins, pulp and seeds. Fill the pot with cold water until it covers the pumpkin by 1 to 2 inches (2.5 to 5cm). Add the salt and bay leaves and bring to a boil. Reduce the heat and simmer for 1 hour. Strain the pumpkin stock and let cool. There should be enough for 1 cup (235ml) of stock.
Cut the chicken into ½-inch (1.3cm) cubes. Marinate the chicken in the remaining 3 tablespoons (45ml) of olive oil, 1 teaspoon sea salt, cayenne, paprika and cumin for 30 minutes. Spread the chicken cubes on a sheet tray and roast for 10 minutes. Set aside.
To make the sauce, combine the tamarind paste, pumpkin stock, palm sugar and cornstarch in a saucepot and bring to a low boil over medium heat. Add the ginger and stir. Cook for 10 to 20 minutes, until the sauce is reduced by half and then remove from the heat and let cool.
In a bowl, combine the cooked chicken, pumpkin, cilantro and scallion and then plate. Drizzle the pumpkin pad Thai sauce over the chicken and sprinkle with the sesame seeds. Add a little Sriracha to spice it up.
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| Chicken and Pumpkin Saute |
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