Kathryn says: I can’t get enough pumpkin lately. I made J dinner the other night, and I thought I’d experiment with it. I love barbecue sauce, so I mixed it with some canned pumpkin and cinnamon and put it on chicken. It may sound unusual, but I highly recommend this combination. It made for one sweet seasonal meal. For a side, we had broccoli rappini. I tried seasoning it with curry for the first time, and J and I agreed that it was delicious and different. If you’re feeling bold in the kitchen, try putting these unique ingredients to lip-lickin’ good use.
For Pumpkin Barbecue Chicken:
- 4 chicken thighs
- 1/2 can of pumpkin
- 1/4 cup sweet barbecue sauce
- 1 tsp. cinnamon
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 1 tsp. cracked pepper
- 4 cloves of garlic, sliced
- Preheat oven to 450 degrees.
- Rinse chicken and place in glass baking dish.
- Mix together pumpkin, barbecue sauce, and cinnamon. Set a small bowl aside (about 1/3 cup) to serve as extra dipping sauce. Spread the rest over the chicken.
- Put the remaining spices on top.
- Sprinkle the garlic on top.
- Bake for about 45 minutes, or until fully cooked.
For Curried Broccoli Rappini:
- 1 head of broccoli rappini
- 5 tbs. olive oil
- 1 tsp. curry
- 1/2 tsp. paprika
- 1 tsp. sea salt
- Wash the broccoli rappini and chop it into bight sizes.
- Pour 2 tbs. olive oil into a large frying pan. Add the broccoli rappini and toss.
- Add the salt, spices, and remaining 3 tbs. of olive oil to the top.
- Cook on the stovetop on medium-high heat and continue to stir. Cook until the broccoli and fully wilted.