Chicken In Pumpkin Seed Sauce Recipes

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SPICY GRILLED CHICKEN WITH PUMPKIN-SEED SAUCE



Spicy Grilled Chicken with Pumpkin-Seed Sauce image

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

2 tablespoons olive oil
1/4 cup chopped onion
1 garlic clove, minced
1 jalapeno chile, chopped (seeds and ribs removed for less heat, if desired)
1/4 cup raw green pumpkin seeds
1 1/2 cups packed chopped romaine lettuce (2 ounces)
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
1/4 cup packed fresh cilantro leaves
4 boneless, skinless chicken breast halves (6 to 8 ounces each)

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 IN PUMPKIN SEED SAUCE



Chicken in Pumpkin Seed Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

4 to 6 bone-in, skin-on chicken breasts
Kosher salt
6 to 8 whole black peppercorns
2 fresh bay leaves
2 small to medium white or yellow onions, 1 quartered and 1 chopped
Herb bundle of fresh cilantro, marjoram or oregano, and thyme
1 1/4 cups green untoasted pumpkin seeds, such as pepitas
2 tablespoons EVOO
1 teaspoon ground cumin (1/3 palmful)
1 teaspoon dried epazote, optional
Pinch ground cinnamon
6 tomatillos, peeled and chopped
2 to 3 leaves Romaine or green leaf lettuce, torn
2 large cloves garlic, grated or chopped
2 serrano chiles or 1 large jalapeno, seeded and chopped
Warm corn tortillas, for serving
Minced red onions, for serving
Steamed or lightly sauteed zucchini, for serving

Steps:

  • Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

PUMPKIN SEED CHICKEN MOLE



Pumpkin Seed Chicken Mole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Number Of Ingredients 18

1/2 cup raw pumpkin seeds or pepitas
1 teaspoon cumin seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon dried Mexican oregano
10 tomatillos, husked, washed and quartered
1 serrano chile
2 garlic cloves, peeled
2 romaine lettuce leaves
1/8 teaspoon ground cinnamon
1 bunch cilantro, stems and leaves
1 bunch cilantro, stems and leaves
2 radish tops
1 small onion, quartered
1 1/2 teaspoons salt
2 tablespoons olive oil
2 cups chicken stock
3 large skinless, boneless chicken breasts, split
1 bunch radishes, thinly sliced, for garnish

Steps:

  • In a dry cast-iron skillet toast pumpkin seeds, cumin seeds, pepper and oregano over a low heat, shaking the pan occasionally. Heat until aromas are released, about 5 minutes. Remove before seeds begin to brown and set aside to cool. In a blender grind mixture until a powder forms. In blender or food processor puree tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt until smooth. Preheat oven to 350 degrees. In a large saucepan heat olive oil over a high heat. Carefully, pour in pureed tomatillo mixture, and let sizzle for 30 seconds. Stir in stock. Reduce heat and simmer for 10 minutes. Turn up the heat to high and bring to a boil. Stir in ground nut mixture and remove from the heat. Puree in a food processor or blender, in batches, if necessary. Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish. Place the chicken breasts in the sauce and bring to a boil over moderate heat. Cover with foil and bake for 20 minutes. Serve the chicken and sauce over a bed of white rice. Sprinkle radish slices over the top.

CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)



Chicken in Pipian Sauce (Pumpkin Seed) image

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

1/2 cup unsalted pumpkin seeds
1/4 cup blanched almond
1/4 teaspoon cumin seed
1/4 cup onion, chopped
1 garlic clove, finely chopped
1 (4 ounce) can diced green chilies
1/2 cup parsley (definitely the cilantro!!) or 1/4 cup cilantro leaf, chopped (definitely the cilantro!!)
2 cups chicken broth
1 tablespoon lemon juice (fresh)
4 large chicken breast halves, skinned and boned
salt & freshly ground black pepper
2 tablespoons vegetable oil

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

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