Five-spice pumpkin chicken
- 12 chicken drumsticks
- 2 cups of Yukon gold potatoes, quartered
- 1 can pumpkin
- 1 cup coconut milk
- 1 tablespoon fresh lime juice
- 2 tablespoon soy sauce
- 2 teaspoons five spice powder
- 1½ teaspoons salt
- 1 teaspoon pepper
- Pat dry the chicken with paper towels and place in a large bowl or plastic freezer bag
- In a medium bowl, combine the pumpkin, coconut milk, lime juice/zest, soy sauce, five spice powder, salt, and pepper. Stir the mixture.
- Pour the mixture over the chicken and place in the refrigerator for at least one hour (can marinade overnight).
- After marinating is complete, preheat oven to 350 degrees.
- In a large roasting or braising pan, add the quartered potatoes. Then pour in the chicken with all the marinade.
- Cover and place in the oven, and cook for 35 minutes.
- Then uncover, increase the temperature to 375 and cook for another 20 minutes (so the outside of the chicken browns).
Recipe by Six Snippets at https://www.sixsnippets.com/five-spice-pumpkin-chickenpost-election-ramblings/
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