CHICKEN IN GREEN PUMPKIN-SEED SAUCE
Categories Chicken Low/No Sugar Cinco de Mayo Hot Pepper Spring Healthy Tomatillo Cilantro Seed Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For chicken:
- Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
- Meanwhile, begin sauce:
- Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
- Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
- Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.
SPICY GRILLED CHICKEN WITH PUMPKIN-SEED SAUCE
Reinvent boneless chicken breasts with this zesty, spicy sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.
- Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 teaspoon salt. Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.
- Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 tablespoons more water, if needed (it should be pourable).
- Meanwhile, heat grill to medium high; oil grates. Rub chicken with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, until browned and cooked through, 6 to 8 minutes per side. Serve with sauce.
CHICKEN WITH PUMPKIN-SEED MOLE
They may be tiny, but seeds pack a powerful nutritional punch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.
- Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.
- Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender until a coarse paste forms.
- Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.
- Place chicken in a clean 4-quart pot, and cover with sauce. Cook over medium-low heat until just heated through, about 10 minutes. (Do not simmer.)
- Transfer chicken to a cutting board, and cut into 1/2-inch-thick slices. Distribute evenly among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining 2 tablespoons pepitas. Serve with rice if desired.
Nutrition Facts : Calories 287 g, Cholesterol 66 g, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, Sodium 250 g
ROASTED CHICKEN WITH PUMPKIN SEED SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
- 2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
- 3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.
Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams
CHICKEN WITH PUMPKIN SEEDS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put chicken in a pot in which it fits snugly, with salt, pepper, carrot, onion, celery and water to barely cover. Cover, bring to boil and adjust heat for a steady simmer. Cook until chicken is almost done, about 40 minutes. (It's all right if some traces of blood remain.)
- Meanwhile, toast seeds, if not already toasted, in a dry skillet over medium heat, shaking and stirring constantly for a minute or two, until seeds start to puff. (Overcooking will make sauce bitter; seeds may pop.)
- Remove chicken; strain and reserve stock. Cool chicken, remove meat from bones, shred by hand. (This can all be done a day or so in advance.) Soak chilies in 3 cups of hot stock until tender, about 10 minutes. Remove stems and seeds and put the flesh in a blender, with pumpkin seeds, garlic and enough stock to let machine work; purée.
- Combine the sauce, chicken, the liquid in which the chilies soaked, and about a cup of the remaining stock (or a little water) in saucepan and cook gently until heated through and thick, 10 to 20 minutes. Add salt and pepper to taste and, just before serving, some lime juice. Garnish with cilantro. Serve with white rice.
CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)
A fabulous southwestern chicken dish with a savory nutty and slightly spicy sauce. This came from "Cooking with Love from Arizona".
Provided by LynnG 2
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
- In blender or food processor, grind toasted mixture.
- Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth.
- Pour mixture into medium saucepan. Stir in remaining broth and lemon juice.
- Bring to boil, reduce heat and simmer uncovered about 15 minutes.
- Meanwhile, season chicken with salt and pepper.
- In large skillet, heat oil over medium-high heat. Sauté chicken until browned.
- Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.
Nutrition Facts : Calories 307.8, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 771.3, Carbohydrate 10.1, Fiber 1.8, Sugar 2.3, Protein 21.7
CHICKEN IN PUMPKIN SAUCE
Created this little gem of a dish on a day off from work. Turned out fabulously! Super simple recipe and takes no time to make if using pre-cooked chicken (can also be made with leftover turkey).
Provided by Chef JTwombly
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Start on a medium temperature.
- In a large pot (I have an electric deep sided frying pan), add the applesauce, garlic and pumpkin together.
- Add just enough apple juice to loosen the sauce to coat the back of a spoon lightly.
- Season with salt.
- Heat thoroughly, adjusting seasoning according to taste.
- Add meat and simmer on low until heated all the way through.
- Serve with your choice of potato, noodle or rice, vegetable and of course some nice multi-grain bread to wipe up all that yummy sauce!
Nutrition Facts : Calories 450.6, Fat 15.2, SaturatedFat 4.2, Cholesterol 170.2, Sodium 763.2, Carbohydrate 18.1, Fiber 0.8, Sugar 7.7, Protein 57.6
PUMPKIN SEED BAKED CHICKEN
For a new coating on baked chicken, I use pumpkin seeds and cheese crackers to make it crunchy on the outside and super tender on the inside. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place first five ingredients and 3 tablespoons of the pumpkin seeds in a shallow bowl. Finely chop remaining pumpkin seeds; stir into cracker mixture. In another shallow bowl, whisk together egg, honey and lemon juice. Dip both sides of chicken in egg mixture, then in crumb mixture, patting to adhere., Bake on a greased baking sheet until a thermometer reads 165°, 30-35 minutes.
Nutrition Facts : Calories 378 calories, Fat 16g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 525mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein.
CRISPY CHICKEN BREASTS WITH SPINACH-AND-GREEN-PUMPKIN-SEED SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the sauce: Bring a large kettle 2/3 full of lightly salted water to a boil and add the spinach. Cook until the spinach is wilted, about 1 minute. Immediately drain and plunge the spinach into a large bowl of cold water to stop cooking. When cool, drain the spinach and squeeze it with your hands to extract as much liquid as possible. Transfer to a blender and add the seeds, tarragon, parsley, garlic, zest and stock. Season with salt and pepper and process until very smooth. With the motor running, drizzle in the olive oil. Set aside.
- To make the chicken, halve each breast. Using a sharp knife, score the skin of each in 3 places and sprinkle each breast with a pinch of red-pepper flakes and salt and pepper.
- Heat 2 large, heavy skillets, preferably cast iron, over high heat until very hot. Spray or brush skin side of each breast with olive oil and place skin-side down in one of the skillets. Spray the top of the breasts with oil and place the second skillet on top of the breasts, weighing it down with a foil-covered brick or a similar weight. Lower the heat to medium and cook until cooked through, 6 to 10 minutes depending on thickness.
- To serve, gently heat the sauce over low heat. Pour a pool of sauce on each of 4 dinner plates. Slice the chicken breasts on the bias and fan the slices over the sauce and serve immediately with mashed beans or mashed potatoes.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 501 milligrams, Sugar 1 gram, TransFat 0 grams
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CHICKEN IN GREEN PUMPKIN-SEED SAUCE RECIPE | BON APPéTIT
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Servings 6
- Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
- Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
- Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
- Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.
CHICKEN WITH PUMPKIN SEED SAUCE - GIMME SOME OVEN
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