Don’t worry! Pumpkin chicken thighs aren’t a strange, physical disorder. They’re just a delicious dinner! And a good way to use up some pumpkin purée if it’s taking up too much space in your freezer. I tried turning the purée into a pumpkin soup, but it didn’t turn out so good. Fortunately, my soup failure makes a great sauce for roasting chicken ! This chicken should remind you of man pleasing chicken because it’s cooked using the same method, but the results are much different (although it still pleased David). This chicken is sweeter and has a less intense flavor.
UPDATE: You may have noticed that this recipe went missing while I worked on improving it. The wait was worth it. Click through for Pumpkin Chicken Thighs: Back By Popular Demand!
To start, preheat your oven to 450ºF. Then, place boneless, skinless chicken thighs in a baking dish and season them with salt and pepper.
In a side bowl, whisk together 1 cup of pumpkin purée, 1 cup of chicken stock, 1 teaspoon of brown sugar, 1 teaspoon of maple syrup, 1/2 teaspoon of cinnamon, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of garam masala (or curry powder), salt, and black pepper. Phew. Pour the mixture over the chicken.
Bake the chicken for 20 minutes, baste it with more sauce, rotate the pan, and bake it for another 20 minutes or until the chicken is fully cooked. Let the pan rest for a few minutes after you remove it from the oven. Spoon some of the pumpkin sauce over the chicken thighs to serve. The chicken smells so good as it cooks, and it tastes great too. Now, does anyone have a proven recipe for pumpkin soup?