This recipe is inspired by Elizabeth Novello @novelloe on Instagram. I was tuning in her stories and I was wowed by this dish that she made. I didn't know that pumpkin can be made into something savoury and at the same time still has that subtle sweetness aftertaste. A lot of ideas were rushing to my mind. Turning it into a flatbread sandwich seems the right fit.
Her recipe calls for ground beef and celery. I do not consume beef, so I replaced it with ground chicken. I always grind my whole chicken, so that I know what chicken parts are used. I always use a ratio of 50% chicken breast and 50% chicken thigh. Even tho I do not own a meat grinder, a simple blender will do the trick. As for the celery, I had a hard time finding celery in my local grocery market these days. Finally, I ended up with leeks.
I used ras el hanout for a special oomph. Surprisingly, it goes along with the chicken and pumpkin nicely. I also made a very simple parsley-cashew pesto to go along with the pumpkin chicken. The pesto indeed cuts thru everything really well; it sorta brings the whole sandwich back to life with it's freshness. "A balanced overall sensation" is what my kids commented. I hope you will give this recipe a try and pls follow Elizabeth Novello @novelloe on Instagram if you haven't already.
Inspired by Elizabeth Novello @novelloe
(Makes 4 baco)
Japanese Pumpkin Kabocha, 300g
Olive Oil, 2 TBSP
Unsalted Butter, 2 TBSP
Yellow Onion Finely Sliced, 1
Leeks White & Light Green Parts Only, 2 Stalks
Garlic Finely Minced, 3 Cloves
Ground Chicken, 250g
Ras El Hanout, 1 TSP
Sea Salt, Pinch
White Pepper, Pinch
Fresh Parsley Finely Minced, A Small Handful
Extra Virgin Olive Oil, 1/8 Cup
Fresh Parsley, 1/2 Cup
Cashew Nuts Roasted, 2 TBSP
Garlic, 1 Clove
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Sea Salt, Pinch
Black Pepper, Pinch
Cast Iron Skillet / Pan
Please visit my “How To Make Bäco Dough" page for the baco sandwich recipe.
Prepare the pumpkin chicken.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Season pumpkin with salt, pepper and a light drizzle of olive oil.
Wrap pumpkin with aluminium foil.
Wack into the oven and bake for about 60 mins or until the pumpkin almost fell apart tender.
Remove from oven and set aside to cool slightly.
Scape out the seeds. You can consume the pumpkin seeds if desired.
Scrape the pumpkin flesh into a bowl and set aside.
In a skillet over medium heat, add oil and butter.
Once the butter has melted, add onion and leeks.
Season with salt and pepper.
Saute until the onion is translucent and the leeks are soften.
Add in garlic and saute until aromatic.
Add in ground chicken.
Using the back of a spatula, break the chicken apart into small pieces.
Add in pumpkin.
Saute until well combined.
Add in ras el hanout.
Continue sauteing until well combined.
Taste and adjust for seasoning with salt and pepper.
Lastly, add in parsley.
Give it a final mix.
Remove from heat and set aside.
Prepare the pesto.
In a blender, add olive oil, parsley, cashew, garlic, lemon juice and zest.
Blitz until smooth paste forms.
Transfer into a bowl.
Taste and adjust for seasoning with salt, pepper and cayenne.
Set aside until ready to use.
Assemble the baco.
Place the baco onto serving plate.
Spoon the pumpkin chicken onto one half of the baco.
Spoon pesto onto the other half.
Close and sandwich together.
Repeat the steps for the remaining baco.