Step by step recipe
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Stage 1 -
Stage 2 -
Peel and chop 1
Pour 3 tablespoons
into a pan on medium heat.
When hot, add shallot, and cook for one minute.
Stage 3 -
Add 300 g
, turn heat down to low, cover and allow to cook gently, stirring occasionally.
After 10 or 20 minutes, you will notice that chicken will completely shred (see picture on right).
Remove from heat as soon as this happens, and set aside covered.
Stage 4 -
Preheat oven to 392°F (200°C).
Mix the chicken with freshly chopped parsley and spread in a large dish (or individual ones like in the photo).
Stage 5 -
Cover this chicken layer with a layer of pumpkin purée.
Stage 6 -
Finish with some grated cheese.
Stage 7 -
Put in the oven for about 20 minutes.
Remove as soon as top is nicely browned.
You can replace left over chicken with any other meat you have: pork, beef or whatever.
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 4 people : 5.17 € Per person : 1.29 € Note : These prices are only approximate
Source Home made. More recipes?This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin) purée: You can get more informations, or check-out other recipes which use it, for example: ... All Cooked chicken: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Lemony chicken and radish salad, Rice and peas, Quick chicken curry, Beans with tomatoes, ... All Cream: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Mushroom velouté, Potimarron (Japanese chestnut pumpkin) purée, Potato purée , Baker's chicken and potato tart, ... All Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Quiche Lorraine, Firied fillet of sea bream with polenta, Quick stuffed courgettes, Soufflée omelette with cheese, ... All News list of cooking-ez.com
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