Chicken Drumsticks With Beets And Pumpkin Puree

Name: Chicken Drumsticks With Beets And Pumpkin Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beets medium; 3 tablespoons olive oil; 1 pinch curry powder; 8 chicken drumsticks; 2 teaspoons butter; 2 tablespoons sugar; 2 onions diced; 2 tablespoons honey mustard; 1 cup heavy cream; 5 tablespoons dark soy sauce; 3 tablespoons sesame seeds; 1 teaspoon honey; 2 green onions sliced diagonally; 1 cucumber shaved into long strips with a vegetable peeler; 1 tablespoon sesame oil; 1 tablespoon lemon juice; 1/2 hokkaido pumpkin or winter squash, such as butternut, delicata or kabocha, seeded and coarsely chopped; 1/2 inch ginger peeled and chopped; 1 pinch cayenne pepper; 1 pinch ground cinnamon

Servings: persons

4 beets medium
3 tablespoons olive oil
1 pinch curry powder
8 chicken drumsticks
2 teaspoons butter
2 tablespoons sugar
2 onions diced
2 tablespoons honey mustard
1 cup heavy cream
5 tablespoons dark soy sauce
3 tablespoons sesame seeds
1 teaspoon honey
2 green onions sliced diagonally
1 cucumber shaved into long strips with a vegetable peeler
1 tablespoon sesame oil
1 tablespoon lemon juice
1/2 hokkaido pumpkin or winter squash, such as butternut, delicata or kabocha, seeded and coarsely chopped
1/2 inch ginger peeled and chopped
1 pinch cayenne pepper
1 pinch ground cinnamon

1
Preheat the oven to 400u00b0F. Cook the beets in boiling water for 45 mins. Drain and peel. Slice 2 beets into very thin slices. Coarsely chop the remaining 2 beets. Puree in a blender with 1 tbsp olive oil. Season with salt and black pepper.
2
Mix 1 tbsp olive oil with a pinch of curry powder and a pinch of salt. Brush on the chicken drumsticks. Heat 1 tbsp olive oil in a roasting pan on medium-high heat. Cook the chicken until golden brown. Transfer to the oven and roast for 30 mins until cooked through.
3
Heat 1 tsp butter in a small saucepan on medium heat. Add 1/2 the onion and sprinkle with 1 tbsp sugar; saute until softened. Stir in the mustard and cream and simmer for 2 mins. Stir in the soy sauce.
4
Heat a small skillet on medium-low heat. Toast the sesame seeds, honey and 1 tbsp sugar, turning, until browned. Blanch the green onions and cucumber in boiling water for 30 seconds. Drain and refresh with cold water. Stir in the sesame oil and lemon juice. Reserve some of the sesame seeds for garnish and stir in the remaining.
5
Heat 1 tsp butter in a large saucepan on medium heat. Saute the pumpkin, ginger and remaining onion for 2 mins. Reduce the heat to low, cover and cook for 10 mins. Puree in a blender and season with salt, and a pinch each of cayenne pepper and cinnamon. Spoon into a piping bag.
6
Layer the beet slices with pumpkin puree on 4 serving plates. Top each pile with cucumber salad. Pipe the remaining pumpkin puree in blobs on each plate and spoon the beet puree in between. Sprinkle with the reserved sesame seeds. Arrange the drumsticks on the plates and drizzle with the mustard and soy sauce.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 beets medium, 3 tablespoons olive oil, 1 pinch curry powder, 8 chicken drumsticks, and more.

Yes, Chicken Drumsticks With Beets And Pumpkin Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!