I totally acknowledge that this is the weirdest recipe I have come up with maybe ever. In fact, this recipe was born from the fact that I found a half-used can of pumpkin in the fridge and needed to use it up. But this chicken recipe hits on all cylinders: it’s fast, easy, healthy, cheap, and made with pantry ingredients. Oh, and did I mention you can make it in a crock pot??
Just as a side note, I did something a little different with the couscous blend. I had been blanching swiss chard earlier that day, so I cooked the couscous in the blanching water. The hope is that the nutrient filled water would infuse into the couscous. Does anyone know if this is true or am I just making it up?
4 small chicken breasts
2 small onions
2 cloves garlic
1 1/2 cups pureed pumpkin
2 apples, cut into chunks
2 cups chicken or vegetable broth
1/2 cup milk or cream (obviously, it’s going to be richer with cream, but I used 2% milk, because that is what was in my refrigerator at the time)
1/4 tsp cinnamon
1/4 tsp nutmeg
salt and pepper
sage to garnish
Combine all ingredients except for the sage in the slow cooker. Cook on low for 6 hours or high for 3-4 hours. Done. That’s it. It literally couldn’t be easier.
For the couscous: I used Wegmans “Golden Jewel” couscous blend because I had some in the cupboard I bought with a coupon. You could use couscous, orzo, or even plain rice (which would definitely put this into $5 meal status!). Just prepare according to package directions and ladle the chicken over it. A side of spinach, either sauteed or in a salad would be the perfect accompaniment to this easy autumn meal.
I love all the fall vegetables, but especially pumpkin, because they can be used in both sweet and savory preparations. Do you think pumpkins should stay in the world of pie or can they cross into mealtime as well?Pin It