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Köstliche Kürbis Hähnchen Pfanne

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A delightful one-pot meal, this Pumpkin Chicken Skillet is perfect for cool evenings. It combines tender chicken with naturally sweet pumpkin and aromatic spices, offering a quick and easy preparation.

Ingredients

Scale

Ingredients

  • 500g Hähnchenbrustfilet
  • 500g Hokkaido Kürbis
  • 1 rote Paprika
  • 1 Zwiebel
  • 1 Knoblauchzehe
  • 2 EL Tomatenmark
  • 250ml leichte Sahne
  • 350ml Gemüsebrühe
  • 1 TL Mehl
  • 1 TL Butter
  • ½ TL Majoran
  • ½ TL Thymian
  • ½ TL Pfeffer
  • ½ TL Salz
  • 1 TL Paprika edelsüß

Instructions

Instructions

  • Hähnchenbrust würfeln (ca. 2-3 cm), salzen und pfeffern. Kürbis und rote Paprika ebenfalls würfeln. Zwiebel und Knoblauch fein hacken.
  • Butter in einer großen Pfanne erhitzen. Hähnchen portionsweise goldbraun anbraten und beiseite stellen.
  • Zwiebel in der Pfanne andünsten, bis sie glasig ist. Knoblauch, Tomatenmark und Paprika edelsüß hinzufügen und 1-2 Minuten mitrösten.
  • Kürbis- und Paprikawürfel zum Zwiebel-Mix geben und 3-5 Minuten mitbraten.
  • Mehl über das Gemüse streuen und kurz mitrösten. Mit Gemüsebrühe und leichter Sahne ablöschen. Majoran, Thymian, Salz und Pfeffer einrühren. Aufkochen lassen, dann die Hitze reduzieren.
  • Die Pfanne abdecken und ca. 10-15 Minuten köcheln lassen, bis der Kürbis weich ist. Das angebratene Hähnchen zurück in die Pfanne geben und weitere 5-7 Minuten mitköcheln, bis es gar ist.
  • Die Kürbis Hähnchen Pfanne abschmecken und bei Bedarf nachwürzen. Heiß servieren, z.B. mit Reis oder Naan-Brot.

Notes

Notes

  • This dish is described as a perfect answer for a cool evening, combining tender chicken with the natural sweetness of pumpkin and aromatic spices, all in one pot for easy and quick preparation.
  • For the chicken, ensure to pat it dry before searing for a better crust and flavor development. If pan is too full, brown chicken in batches to prevent steaming.
  • For Hokkaido pumpkin, there is no need to peel the skin. Wash thoroughly, remove seeds, and cut into approximately 2 cm cubes.
  • Finely dice onions, garlic, and ginger (if using, although not in the concise recipe card) to form an aromatic base.
  • The process of ‘Mise en Place’ (having all ingredients prepared and ready) makes cooking smoother and more relaxed.
  • Toasting tomato paste for 1-2 minutes is important to enhance its sweetness, color, and umami depth.
  • Toasting dry spices for 30 seconds to 1 minute intensifies their aromas, but be careful not to burn them.
  • Ensure the pumpkin cubes are evenly sized for consistent cooking.
  • When adding liquids, scrape the bottom of the pan to release any stuck-on browned bits (fond), which are full of flavor.
  • Adjust seasoning (salt, pepper, spices) to taste. A splash of lime juice can add a fresh, citrusy note.
  • Serving Suggestions: Best served with loose basmati rice, quinoa, couscous, fresh naan bread, a fresh green salad with light dressing, steamed broccoli, or crusty sourdough bread for dipping.
  • Variations for protein: Chicken can be replaced with Halloumi, firm tofu, chickpeas, or a mix of mushrooms (champignons, oyster mushrooms).
  • Spice Variations: Experiment with a hint of ginger for more sharpness, some cumin for an oriental touch, or fresh rosemary.
  • Pumpkin Varieties: Try other pumpkin types like Butternut or Muskatkürbis for different notes and textures.
  • Garnishes and Additional Texture: Sprinkle with roasted pumpkin seeds, chopped almonds, fresh herbs (parsley or cilantro). A dollop of crème fraîche or a refreshing yogurt dip with garlic and lemon can also be added for creaminess and freshness.

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