So Perfect for Autumn
The ultimate one-dish meal is cooked in its own pot-in this case, and it's a pumpkin. I remember the year we picked a lot of pumpkins on the East End farms for decoration at my restaurant on Long Island. When it came time to use them up, this dish became a popular item on the menu.
If you like to experiment, add chickpeas, sweet peas, or slices of smoked sausage when adding the chicken. Or omit the chicken and add chopped cauliflower and mushrooms for a hearty, meatless squash.
Pumpkin Stuffed with Chicken and Rice
Recipe by Chef George Hirsch, Gather Round The Grill cookbook, 1995 | Makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
2 large pumpkins (8 to 12 inches in diameter), such as a cheese pumpkin or turban squash.
One 3-pound chicken, cut into 8 pieces, or 1 1/2 pounds of chicken cutlets
2 Tablespoons olive oil
1/2 medium onion, cut into rings
1 large red bell pepper, seeded and cut into 1-inch strips
1 cup long-grain rice
2 1/4 cups chicken broth
Puree from 1 head of Caramelized Garlic
2 bay leaves
2 Tablespoons chopped fresh cilantro
2 teaspoons cumin
1 teaspoon hot sauce
1/2 cup chopped tomatoes Cooking Directions Below
Preheat the grill or 375-degree F oven.
Using a sharp knife, cut a 5-inch hole in the top of the pumpkin and remove the seeds. Reserve the lid.
Brush the chicken with some of the olive oil and grill for about 20 minutes or until three-fourths done. (if using cutlets, grill for 4 to 5 minutes.) Brush the onion and red pepper with the remaining olive oil and grill until light brown, about 4 to 5 minutes. Remove the onion and peppers and chop them into 1-inch pieces.
In a large saucepan, heat the rice and broth. Add the garlic, bay leaves, cilantro, cumin, hot sauce, and tomatoes. When the mixture begins to boil, stir in the onion, red bell pepper, and the par-cooked chicken.
Wrap the bottom of the pumpkin with foil. Spoon the mixture into the pumpkin, then cover with the pumpkin lid. Place the pumpkin on the grill, lower the grill hood, and cook for 45 to 50 minutes. You can also cook it in a 375-degree F oven. Remove the pumpkin from the grill and place it on a platter, discarding the aluminum foil and bay leaves.
Add a little additional broth if the mixture is too dry. Bring the pumpkin to the table and serve the chicken directly from it.
