Yulia Lyushneva, editor of the entertainment project Styler (RBC-Ukraine), shared a signature dinner-for-two recipe where orange juice works on two fronts: it goes into both the pumpkin puree and the honey glaze for the meat. The dish takes about 50 minutes of total preparation time including marinating, and the pumpkin can be cooked simultaneously with the chicken. Final presentation: warm pumpkin puree as a “pillow,” topped with baked thigh fillet sprinkled with grated Parmesan cheese and pumpkin seeds.
Marinade and Meat Preparation
The foundation of the meat's flavor is established during the marinating stage. Olive oil, lemon juice, paprika, and a little salt are mixed in a bowl; this mixture is rubbed onto the thigh fillets, covered, and left in the refrigerator for 10–20 minutes. An important nuance pointed out by the author is that salt should be used moderately, since the glaze additionally includes soy sauce, which is salty on its own, and oversalting at the start can make the dish overly salty.
Pumpkin Puree Without Excess Moisture
The pumpkin is cut into equal-sized pieces, filled with water, and boiled until tender — roughly about 10 minutes, until easily pierced with a fork. Then the water is drained, and the remaining moisture is allowed to evaporate so the puree doesn't turn out watery. Cream and orange juice are gradually added to the warm pumpkin, after which the mass is blended until smooth and salted to taste. It is at this exact stage that the juice comes into play for the second time, softening and smoothing out the flavor of the pumpkin.
Baking and Honey-Orange Glaze
The marinated fillets are placed in a single layer in the multi-cooker basket, leaving a small gap between pieces, and baked at 180 degrees for about 15 minutes. While the meat cooks, orange juice, honey, and soy sauce are mixed in a small saucepan, brought to a gentle boil, and simmered over low heat while stirring until the mixture thickens and coats the spoon. The glaze is removed from the heat and left to cool slightly so it is easier to apply in a thin layer with a brush.
Final Touch and Doneness Control
The chicken is brushed with the glaze and returned to the multi-cooker for another 5 minutes at the same temperature, making sure the honey coating doesn't burn. Doneness is checked with a kitchen thermometer: according to FoodSafety.gov recommendations, the internal temperature of the chicken must reach at least 74 degrees, measured in the thickest part of the fillet. The finished meat is placed on top of the pumpkin puree, divided between two plates, and sprinkled with grated Parmesan and pumpkin seeds.
Important for Allergy Sufferers
The recipe contains dairy products and soy. Soy sauce may also contain wheat (gluten), so the author recommends checking the packaging ingredients before cooking. Baking time may vary depending on the thickness of the pieces and the appliance model, so the cooking time should be guided not only by the timer but also by the internal temperature of the meat.
