Pumpkin stuffed with chicken and vegetables

1 pumpkin with tail is medium in size (with a diameter of 20-25 cm)

2-3 chicken thighs (or fillet legs)

2-3 tomatoes

2 sweet Bulgarian Perets

1 onion

1 garlic clove

vegetable oil

herbs, salt

foil

Take beautiful pumpkin is medium in size with a diameter of 20-25 cm the larger the fruit, the more chicken and vegetables there will fit. However, bake a large pumpkin and get it out of the oven, remove the foil will become more dangerous, may leak or fall apart.

For example - in a small pumpkin with a diameter of 15 cm is placed just 3 chicken hip.

Fillet more than plastic and better settles inside the pumpkin. However, the bones, giving their gelling juices, give the dish a more intense aroma and density. Choose to your taste.

Chicken thighs, cut in 2 - foot, Bedriska. Lightly salt them (and pepper). Fry chicken in vegetable oil until light Golden brown. Leave it to cool.

And at this time enjoy pumpkin. Depart from the tail 5 inches and cut the lid.

With a spoon remove the core. The thickness of the walls of the pumpkin should be approximately 1 centimeter. Excess pulp gently remove with a spoon, if it is stiff - slightly cut it with a knife and continue to help themselves with a spoon. Knife to cut and remove - do not recommend, there is a risk to pierce the pumpkin through and then the juice will flow out through this hole and you have to cook another dish.RUB the inside walls of the pumpkin with vegetable oil, put some salt onto them.Cut into semicircles tomatoes and onions, and seeded bell pepper - large chunks.

Layer onions lay cold fried chicken slice, vegetable meats, garlic, fresh herbs, then meat, and so forth.

Try to put the filling delicately - wall "pot" must remain intact.

Heat oven to 160-180 degrees.

Spread on a baking sheet 2 large piece of foil crosswise. Place the pumpkin in the center of the intersection sheets of foil, carefully pour into the cavity of the fruit of the oil, which was grilled chicken, close the pumpkin pot earlier cut off the lid.

Tightly crimp the pumpkin with foil. The tail on the lid too close, otherwise it will burn.

Place foil wrapped pumpkin in a preheated oven and bake at a temperature of 160-180 degrees for about 2 hours.

The baking time depends on the properties of the actual fruit. Make sure food is ready you will be able spotting explicit meat aroma wafting from the closed oven.

The second way: smell the pumpkin, gently tilting the edge of the foil, if the pumpkin is ready, you will see soft shiny orange skin, soft as flesh.

Extracted from the oven pumpkin disclose and allow to cool.

Be careful during baking pumpkin came juices that have accumulated on the bottom of the foil. Hot pumpkin move in foil or using wipes/towels - pumpkin now slippery and soft.

The dish is ready.

Serve hot or cold.

Put on a plate the chicken, vegetables and pumpkin pulp can choose the spoon inside, and can be cut into the empty pumpkin with a knife, cutting the skin (although it already is so soft that you can eat with it).

And the contents cooled pumpkin usually turns into a delicious jelly.