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Chicken With Pumpkin Seeds

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Traditional mexican dish of chicken with red chilli sauce and thickened with pumpkin seeds. So much more exciting than it sounds! This is unexpected and an entirely new experience for a western palate!

Ingredients

Serves: 4-6

  • 1⅜ kilograms chicken pieces
  • 6 dried chiles
  • 2 cloves garlic
  • 1 onion
  • 454 grams tomato puree
  • 1 sprig espazote (or add some oregano and cumin|)
  • 170 grams pumpkin seeds
  • 500 millilitres chicken broth

Method

Chicken With Pumpkin Seeds is a community recipe submitted by samd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soak the chilli in hot water for about 20 minutes. Once softened then remove the seed and throw in the blender. Add the garlic and onion to the blender and blend until smooth.
  • Poach the chicken pieces in the chicken broth for about 45 minutes until cooked. Remove the chicken pieces and keep warm.
  • Add about 1 cup of the chicken broth to the red chilli sauce, as well as the tomato puree and blend again.
  • Cook the sauce for 5 minutes on the stove top and then add the chicken pieces, the epazote or the oregano and cook until the chicken is very tender.
  • Grind the pumpkin seeds until very very fine. Sift through a sieve and then add to the chicken pieces.
  • Season with salt and a pinch of sugar. The sugar helps to balance the flavour and although I normally leave sugar out of most savoury recipes I think it's important here. I allow this all to simmer for another 15 minutes and then serve with rice and a mild salsa of tomato, onion and coriander.
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