To be honest, there is hardly anything simpler and, in this case, more useful than a good one-pot chicken. It’s not just great to produce a little waste. The fact that you don’t have to do anything but cut a little and watch how chicken thighs with pumpkin-tamarind chutney become crunchy and tender in the oven is also compelling.
This is after all pure comfort food for your soul. I also love the gravy that forms at the bottom of the dish as it bakes. When you spoon it, you almost get the impression that you are sipping on a really delicious chicken soup. My tip: Add two whole cloves of garlic to the pumpkin and sweet potatoes. Then it is well cooked and you can easily mash it with a fork and spoon and nibble with the rest. But of course this is something for all true garlic lovers.
I still like to mix a few whole brussels sprouts into chicken thighs with tamarind chutney, especially now that it’s season. These are also cooked gently under the chicken thighs, and they are finally tender. But other types of cabbage can also be wonderfully combined here. As always, our credo applies: everything is to your taste! By the way, the same applies to such delicious dishes with chicken:
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Oven grilled chicken thighs with pumpkin and tamarind sauce
Pure comfort food with one pot chicken thighs with tamarind chutney.
Remove the chicken thighs from the bag and season the skin generously with salt. Remove the inside of the squash, halved and cut into large pieces. Peel the sweet potatoes and chop them into small pieces. Peel the onions and roughly chop. Peel the garlic and chop fine too. Mix everything together and mix vigorously with the salt, pepper, and paprika powder.
Then mix with canned tomatoes and cherry tomatoes and put in a small casserole dish. Dry the chicken thighs by patting and placing on top of the vegetables.
Preheat the oven to 180 degrees. Mix the rest of the ingredients together to make the sauce, then pour in the chicken and vegetables. Bake everything in the oven for 45 minutes and then enjoy.