Cut 6-8 3cm Cubes from the pumpkin and place on a perforated steam tray, roughly cut the remaining pumpkin and place on the same tray, season with salt, pepper and paprika
Place the pumpkin in a pre-heated oven steam setting for 12 mins until tender
Remove the spine bone from the chicken maryland, “French” the knuckle end of the drumstick and remove the thigh bone. (Refer to the video for these steps)
For the stuffing skin the chorizo sausage and finely dice add the sausage to the chicken mince with salt, pepper and a little smoked paprika. Mix in egg white and 10-20gm of cream, set aside
When the pumpkin is cooked remove from the oven and set the cut cubes aside. With the remaining pumpkin place in a blender along with approx 20gm of butter and 20gm of cream and blend until smooth and set aside
Open up the boned out section of the chicken leg and place some stuffing in the cavity. Place enough stuffing so the thigh section still closes up
Lay two (2) sheets of Jamon on a chopping board and wrap the chicken leg ensuring the seam is well sealed Using the butchers twine tie the filled thigh section
Wrap the chicken tightly in cling film and place on a perforated tray, place the chicken in a pre-heated oven steam setting 70 degrees for 70 mins
Once the chicken is cooked remove from the oven and heat the fry pan, cover the pumpkin puree and place in the oven steam setting 70-80 degrees to warm
Add a little oil to the fry pan and pan fry the chicken legs over medium heat until the jamon crisps, add the pumpkin cubes and turn over the chicken legs and add 20gm of butter.
Remove the chicken and rest for 5-6 mins
Spoon out some pumpkin puree on a plate and scatter the pumpkin cubes, remove the butchers twine and slice the thigh section in two pieces leaving the drumstick whole
Garnish with some coriander sprigs Cont’d…