Chicken in Pumpkin of Antoinette

Chicken in Pumpkin of AntoinetteIngredients:1 ½ pound skinless thigh-on, or the pieces of theirpreference.1 Pumpkin average ½ pound of cream cheese
For the Sauce:½ pound of tomatoes peeled and seeded, or1 can of sauce ready concentrated - dilute with ½ liter of water½ cup corn oil1 cup (tea) of grated onion1 cup (tea) with the stem of parsley chopped fine drizzle1 cup (tea) of chives cortadinha in rodelinhas1 cup (tea) of water1 leek cut into slices2 stalks celery, thinly sliced ​​without leaves1 spoon (soup) of capersSeasonings:1 spoon (soup) salt1 teaspoon (tsp) grated fresh ginger½ teaspoon (coffee) bay ground½ teaspoon (coffee) ground cinnamon
Other Ingredients:Glass 1 pound of mushrooms or palm or bottom of artichokes, asparagus or pickled at all. Drained andwashed in tap water, chopped.
How to prepare:Sauté the chicken with a little oil in separate panFry the onion, leek, celery, tomatoes, add the ginger laurel.Then add the chicken pieces, if you need to add hot water, leave to cook on the fire, and get a thick sauce, add the cinnamon, mix well.If you are ready to use the sauce boil with ½ liter of water to halveOnce done add the chopped mushrooms in half., Capers, parsley and chives. Reserve.
1 medium PumpkinHow to Prepare the squash:Cut the pumpkin cap, remove all the seeds, rinse then dry., Inside and out.
Rub the skin of squash with corn oil and bake weak
 120 ° C for about one hour.
Checking from time to time the cooking so preventssquash darken. Let cool.
Remove the squash from the oven, line the inside with curd.Pour the chicken already cooked with the sauce, top with cream cheese on top.Bake for 20 'minutesFollow up:White rice, salad and watercress
 lettuce, tomato, and onion into thin slices.and grated raw carrot.