Chicken with pumpkins seeds and peanut butter: Difference between revisions

Revision as of 04:31, 16 December 2014

Chicken with pumpkins seeds and peanut butter

Served with yellow rice, peas and sweetcornc
Servings:	Serves 4
Ready in:	55 minutes
Prep. time:	20 minutes
Cook time:	35 minutes
Difficulty:

A nice Tex-Mex twist on a simple chicken stew. If you can obtain tomatillos, then do use them instead of tomatoes.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g of skinless chicken breasts (about 3 or 4 depending upon the size), chopped into bite-sized chunks
• 150 g pumpkin seeds
• 400 g can of chopped tomatoes
• 2 hot red chillies or to taste
• 250 ml chicken stock
• 50g home-smoked bacon, lardons, streaky bacon etc. [chopped]
• 3 cloves of Garlic, peeled
• 1 medium onion, quartered
• 1 teaspoon of cumin seeds, crushed
• 1 teaspoon of turmeric powder
• 1 large stick of cinnamon
• Olive oil for frying
• 150 g peanut butter (2 huge tablespoons)
• sea salt and freshly ground black pepper

to serve

• 4 spring onions, finely chopped
• A big handful of fresh parsley, chopped
• 1 hard-boiled egg, thinly sliced

Method

1. Dry-fry the pumpkin seeds until they start to pop, turn them often
2. Add them to a food processor with a metal blade and grind them finely
3. Add the tomatoes, quartered onion, peeled garlic, chillies, cumin seeds and turmeric powder and blend to a paste
4. Finally add the peanut butter and the chicken stock
5. Meanwhile, heat the oil in a frying pan, add the lardons and the chicken pieces and stir-fry until the chicken is golden brown
6. Add the blended sauce to a large pan, together with the cooked chicken pieces, stir, cover and simmer for 35 minutes
7. Taste and season with black pepper and salt.

Serving suggestions

Serve with rice, sprinkled with chopped spring onions, chopped egg and parsley

Variations

Try this with pork tenderloin fillets instead of chicken. Cut them into thin medallions and smash them flat before cooking.