Pumpkin Pineapple Chicken

A while back, I learned how to cut up a chicken (see here). I resolved at the time to only use chicken that I'd cut up myself, with the exception of boneless chicken. Now that I have a baby to care for, time is not on my side, so that rule has been temporarily scrapped. Please forgive me!

This week, while looking for split chicken breasts on sale for $4.79/lb (good deal for organic chicken!), I noticed packs of chicken that included breasts and drumsticks for $2.49/lb. (also organic). Woo hoo! So, essentially, for the same price as 4 breasts, I got 4 breasts plus 10 drumsticks! What a deal! This recipe makes use of my free drumsticks, a small pumpkin from my CSA, and a can of pineapple bought on sale ages ago. Supremo cheapo!

Pumpkin Pineapple Chicken
2 cups fresh pumpkin, peeled, seeded and cubed
3 cloves garlic, smashed
2 shallots, rough chopped
1 tsp. ground coriander seed
1 tsp. cumin
1/8 tsp. ground cloves
salt & pepper, to taste
2 Tbsps. olive oil
1 1/2 cups homemade or low-sodium veggie broth
2 Tbsps safflower oil
10 chicken drumsticks
1 cup fresh pineapple cubed, or 1 can pineapple chunks
1/4 cup cilantro, chopped

Preheat oven to 400F. Combine pumpkin, garlic, shallots, spices and olive oil in a large baking dish. Cover and bake for 30 minutes. Allow to cool slightly.

Scoop pumpkin mixture into a blender, adding the veggie broth. Puree until smooth.

In a large stainless steel skillet, heat the safflower oil over medium high heat. Season the drumsticks with salt and pepper. Add the drumsticks to the pan, and cook for 5 minutes on each side.

Add the pumpkin puree to the pan. Cover and simmer for 15 minutes. Add the pineapple, and simmer for an additional 10 minutes. Add the cilantro and adjust seasonings. Serve over whole wheat couscous.

Serves 4-5.