1-1/2poundsroasted chickenskinned and shredded, 700 g
1/2cupdry white wine
Salt and pepper to taste
3/4cuppumpkin puree scooped out from the roasted pumpkin lid
4ozlight cream cheese softened, about 1/2 cup
2tablespoonschopped parsley or cilantro
1-2cupsshredded cheese for the toppingMozzarella or other semi-soft of your choice. I used Fiesta Blend in mine
For the pumpkin: Preheat oven to 375 degrees F (191 degrees C). Line a large baking sheet with parchment paper and set aside.
Trace a guide line around the top of the pumpkin using a pumpkin carving tool or a paring knife. Then, following your guide line, use a sharp knife to cut off the top or lid.
Scoop out all the seeds from both the pumpkin and the lid.
Season the inside of both the pumpkin shell and the lid with salt and pepper, and brush the rim of the pumpkin shell and the inner part of the lid with melted butter. Use the remaining melted butter to drizzle the inside of the pumpkin shell.
Bake pumpkin shell upside down for about 30 minutes or until it is soft when poked with a knife....and the lid for about 20 minutes. Let cool on a rack. Once warm, scoop out the roasted pumpkin pulp from the lid and, if necessary, from the pumpkin shell-- just enough to obtain 3/4 cup of pulp.
Be careful to not slit open the pumpkin shell: you want to preserve the pumpkin shell where the chicken stew will be served. Reserve the pulp.
For the chicken stew: In a large dutch pan, heat the oil over medium heat and sweat the chopped onion for about 3 minutes, stirring occasionally. Then, add the garlic and cook for about 30 seconds. Increase the heat to medium-high, add the shredded chicken, and sautée for about 2-3 minutes, stirring occasionally.
Add the wine and let evaporate. Stir in the tomato paste and then the stock, salt, and pepper. In a blender, blend the reserved roasted pumpkin puree with the coconut milk and add to the chicken stew. Bring to a boil; then decrease the heat to medium-low, cover partially, and let simmer for approximately 15 minutes.
Mix the softened cream cheese into the chicken stew and let cook for 2 minutes over medium-low heat. Remove from heat and stir in the chopped parsley or cilantro.
Pour chicken stew into the pumpkin shell that has been resting on the baking sheet, and top stew with the shredded cheese. Broil for about 5 minutes or until cheese has melted and begun to brown a bit. Serve chicken stew with either white rice nor cauliflower rice. Enjoy!
Store leftovers in an airtight container in the fridge for up to 3 days. Freezing may alter consistency!