Ingredients
- large pumpkin about 12 inch of diamete
- 1 chicken about 4 pounds
- 2 tbsp coconut oil
- 1 leek finely chopped
- 1 Red pepper diced
- 2 cloves garlic chopped
- 1 tsp ground nutmeg (optional)
- Fresh black pepper and Himalayan Crystal Salt ground (to taste)
Servings:
Instructions
- Place the oven grill at the bottom position and preheat your oven to 375 F.
- Remove the top of the pumpkin with a knife, like you would carve it. Remove the seeds until interior is smooth and season the cavity generously with salt and pepper. Place the pumpkin in a shallow backing dish.
- Brown the chicken on all sides in a pan with the coconut oil and place inside the pumpkin, breast side up.
- In the same pan with added coconut oil, soften the other vegetables (leeks, bell pepper and garlic) for about 4 or 5 minutes. Add the nutmeg and herbes de provences near the end, if using.
- Pour the cooked vegetables with all the coconut oil on top of the chicken inside the pumpkin.
- Put some aluminium foil around the peduncle on the top part of the pumpkin you removed and put back on top of the pumpkin.
- Enjoy!