Chicken Casserole Baked in a Pumpkin
Chicken provides complete protein, while pumpkin bakes with tomato juice and spices for a juicy, aromatic filling. The pumpkin acts as an edible baking vessel and keeps it hot.
Cut the chicken (500 g) into small pieces. Mix the tomato juice (120 g), garlic (10 g), dried basil (2 g), coriander seeds (2 g), black pepper (1 g), curry (2 g), and table salt (4 g). Pour the marinade over the chicken and leave it for 1 hour.
Cut off the top of the pumpkin (1000 g), remove the seeds and some flesh, leaving walls about 0.5 cm thick. Rub the inside with part of the garlic from the total amount.
Dice the pumpkin flesh and onion (100 g). Combine the vegetables with the marinated chicken and some of the marinade.
Transfer the filling into the pumpkin, pour in the remaining marinade, cover it with its top, and wrap the pumpkin with foil. Place it in a deep dish, pour a little water around it, and bake at 220 °C for 60 minutes.
Remove the foil and pumpkin top, then continue baking until the surface is browned.
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