1 1/2 cups pumpkin puree
1 cup vegetable oil
1 onion, chopped
1 (6 ounce) can tomato paste
1 (4 ounce) can tomato paste with juice
1/4 cup honey
1/4 cup brown sugar
1/8 teaspoon ground nutmeg
In a large skillet over medium heat, heat oil. Stir in the onion and pumpkin until tender. Reduce heat to medium. Cook, stirring frequently, until pumpkin is crisp-tender, about 20 minutes. Stir in the oil and tomato paste. Remove from heat.
In a large pot, saute onion and pumpkin for about 10 minutes, or until tender. Pour in tomato paste and tomato paste with juice. Bring to a boil, stirring frequently, and reduce heat to medium. Spoon over chicken and stir to coat. Stir in brown sugar, nutmeg, salt, herbs, and cooked chicken.
Cover pot, reduce heat to medium, and simmer for 1 hour, stirring occasionally. Spoon mixture into a 9x13 inch baking dish and cover with foil. Cover and chill overnight.
Store chicken, uncovered, in refrigerator. Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered chicken at 350 degrees F (175 degrees C) for 30 minutes, or until juices run clear. Remove chicken and plunge it into a 10 inch glass dish. Place chicken in oven and bake until juices run clear, about 40 minutes.
I liked this much more than my Husband. He said it was Satanic!!! I asked for clarification and got "the black and green" again....lol no offense but mine is a bit different from the other ladies.....I used Golden raisins and walnuts. Hope this helps.
⭐ ⭐ ⭐ ⭐ ⭐