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🍽️ Crispy Chicken with Pumpkin and Homemade Pumpkin Seed Dip

677 kcal · 30 min · 4 servings

Ingredients

• 10 g coriander (0.5 bunch)
• 2 garlic cloves
• 1 lime
• 50 g pumpkin seeds
• 6 tbsp olive oil
• salt
• pepper
• 800 g chicken drumsticks (4 chicken legs)
• 800 g butternut squash (1 large squash)
• 1 red chili pepper
• 100 g feta (45 % fat in dry matter)

Instructions

1. 1. Wash the fresh cilantro thoroughly and shake it dry.
2. 2. Set aside a few nice leaves for decoration.
3. 3. Chop the remaining cilantro finely.
4. 4. Peel the garlic clove.
5. 5. Cut the lime in half.
6. 6. Slice one half of the lime into thin rounds.
7. 7. Squeeze the juice from the second lime half.
8. 8. Place the lime juice, cilantro, garlic, pumpkin seeds, and 4 tablespoons of oil into a blender.
9. 9. Blend everything until you have a creamy pesto.
10. 10. Season the pesto with salt and pepper to taste.
11. 11. Rinse the chicken thighs and pat them dry with a kitchen towel.
12. 12. Split the chicken thighs at the joints into two pieces.
13. 13. Take half of the pesto and rub it all over the chicken pieces.
14. 14. Place the marinated chicken pieces into a baking dish.
15. 15. Peel the pumpkin.
16. 16. Remove all seeds and fibers from the inside of the pumpkin.
17. 17. Slice the pumpkin into thin rounds.
18. 18. Place the pumpkin slices between the chicken pieces in the dish.
19. 19. Drizzle everything with the remaining oil.
20. 20. Season the pumpkin and chicken with salt and pepper.
21. 21. Preheat your oven to 200 degrees Celsius (180 degrees Celsius with fan or gas mark 3).
22. 22. Bake the dish in the oven for 40 minutes until golden brown.
23. 23. Cut the chili pepper in half lengthwise.
24. 24. Remove the seeds from the chili pepper.
25. 25. Rinse the deseeded chili pepper.
26. 26. Cut the chili pepper into thin strips.
27. 27. Take the baking dish out of the oven.
28. 28. Crumble the feta cheese over the hot chicken and pumpkin.
29. 29. Drizzle the remaining pesto over the dish.
30. 30. Decorate with the lime slices and the reserved cilantro leaves.

Nutrition per serving

• kcal: 677
• Protein: 47 g · Fett/Fat: 50 g · Carbs: 11 g