Oven baked chicken drumstick with pumpkin and dates
Servings Prep Time
2 10minutes
Cook Time
25minutes
Servings Prep Time
2 10minutes
Cook Time
25minutes
Ingredients
As a side dish
  • Ricebread, boiled potatoes, mashed potatoes or a salad
Instructions
  1. Preheat the oven to 200°C. Cover a baking tin with baking paper.
  2. Wash the pumpkin, cut it in half and scoop out the seeds with a spoon. The cut the pumpkin into crescents (see photo) of about a finger thick. Spread the pumpkin over the baking tin.
  3. Tear the dates in half and spread them over the pumpkin. Make sure they’re not too much on the outside because they’ll burn easily.
  4. Cut the unpeeled cloves of garlic in half lengthwise and spread them over the pumpkin. Finish with the thyme twigs. Season with pepper and salt and drizzle some olive oil on top.
  5. Rinse the drumsticks with cold water and dab them dry with a paper towel. Season the chicken skin generously with pepper and salt and lay the drumsticks over the pumpkin with the skin facing upwards.
  6. Put the baking tin in the oven and cook for about 25 minutes. It’ll be ready when the chicken’s done and the pumpkin’s soft!
  7. Serve immediately while still hot: the dates turn into sticky caramel sweets when they cool #watchyourfillings :-p
Recipe Notes

* Use a small pumpkin. It’s easier to process and you won’t be left with half a pumpkin!

** Dining alone and don’t feel like eating chicken drums two days in a row? Just make a single drumstick and pair the extra pumpkin with a salad or another piece of meat the next day. 🙂

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