Featured Mommypreneurs

Featured Mommypreneurs
Featured Mommypreneurs

Contact Me

Contact Me
Contact Me

DIY Busy Bag Ideas

DIY Busy Bag Ideas
DIY Busy Bag Ideas

ANNOUNCEMENT

I have launched a series of blog posts called Featured Mommypreneurs in collaboration with mommypreneurs (i.e. mommies entrepreneurs). Let me know if you're interested to join me to feature your products / services. :)

 

 

Roasted Chicken Stew in Pumpkin Bowl


Roasted Chicken Stew in Pumpkin Bowl

I have always wanted to cook this dish since I ate my mom-in-law's Pork Belly Stew in Baked Whole Pumpkin. This is one of her best dishes. I'm so blessed. Hehe.

Ingredients:
(Serves 6)

For the roasted pumpkin:
1 medium-large pumpkin
2 tablespoons olive oil

For the chicken stew:
2 tablespoons vegetable oil
1 medium yellow onion, roughly chopped
1 clove garlic, finely minced
3 skinless chicken keels, cut into 1/2-inch chunks
1 cup fresh shiitake mushrooms, cut into quarters
1 medium purple carrot, cut into 1/2-inch chunk
1 large potato, peeled and cut into 1/2-inch chunks
1 medium sweet potato, peeled and cut into 1/2-inch chunks
1 medium celery sprig, cut into 1/2-inch slices
2 tablespoons coconut amino
1 & 1/2 cups water


How to:

For the roasted pumpkin:

1. Wash the pumpkin well. Insert knife at the "shoulder" of the pumpkin and cut around it to form a "lid".

2. Scrap the seeds and strings out with a spoon or your hand.

Note: Keep the seeds aside for roasting. Separate the strings from the seeds. Boil the seeds in salt water for 10 minutes. Drain and dry. Arrange the seeds on a flat tray in single layer. Roast for about 30-45 minutes at 180°C. Once done, you will get delicious crunchy pumpkin seeds that can be eaten peeled or whole.

3. Rub the interior of the pumpkin with olive oil. Place the "lid" back onto the pumpkin and transfer to an oven. Bake at 180°C for about 45 minutes.

For the chicken stew:

1. Meanwhile, heat up oil over medium-high heat in a deep pot. Add chopped onions and garlic and cook until fragrant, about 2 minutes. Add chicken chunks and cook until they are no longer pinkish. 

2. Add mushrooms, carrots, potatoes, and celery. Cook for about 8 minutes, stirring frequently. Add water and coconut amino and bring to a boil. Reduce heat to medium and simmer for 20 minutes. 

3. When the stew is ready, scoop into the pumpkin and continue baking for another 15 minutes or until pumpkin is fork tender. Remove from oven and let it rest for 10 minutes before serving.
 

Ready to be served!

Good to eat with steamed rice.

The gravy is delicious!

You can scoop the stew out and serve it separately.

You can then cut the pumpkin into slices.


4 comments

  1. Yummy! Great for family meal ... hmmm.. looks like I need to 'lurp' a big pumpkin home ^-^!

    ReplyDelete
  2. Must be hard to cut the inside of the pumpkin to form a lid like this.. I hate cutting pumpkin skin. So hard.

    ReplyDelete
    Replies
    1. Yeah, it's quite tedious. My MIL's advice is to use a really sharp, small knife. It works. Choose a spot, stuff the knife in, and as you do the cutting motion, the knife will slide and you just need to move it slowly around until the lid comes off. :D

      Delete