Chicken Pumpkin Souffle

above photo credit:Terry Wingfield

Warm in flavor and temperature, this is the perfect winter recipe when you're tired of soups and stews. Flavored with coconut, cinnamon and allspice it also has a fun Indian flair that adds something different to your regular routine.

Ingredients:

• 2-3 cups pumpkin puree (works well with homemade)
• 2 eggs
• 1/2 cup coconut milk (can use the "broth" from the chicken)
• 1/2 tsp allspice
• 1 tbsp cinnamon
• 2 cups cooked, shredded, chicken*

*you can cook the chicken any way you want but below is how I did it
Ingredients:

• 5 frozen chicken tenderloins
• 1 cup coconut milk
• 2 cloves minced garlic
• 2 bay leaves
• 2 tbsp Trader Joe's curry powder

Directions for chicken:

Combine the ingredients in a cast iron pan on the stove, cook on medium-low heat, until the chicken easily falls apart when pierced with a fork, approximately 30 minutes/

Directions for souffle:

1. Preheat oven to 375°.
2. In a food processor, blend together the puree, coconut milk, eggs, cinnamon, and  allspice. Process this for a full 3-4 minutes. You want it soft and very, very smooth.
3. Add the chicken and pulse 3 or 4 times to incorporate the meat into the mixture. You are not trying to blend the meat, just mix it in.
4. Pour into an 8-inch cast ion pan with a lid 
5. Set this pan inside cookie pan with side.
6. Add about 1 inch of water to the bottom pan (or skillet, or….)
7. Bake for 40 minutes.
8. Remove from oven, cool slightly and serve. This is best served warm as it warms the body and soul :)