Difference between revisions of "Chicken with pumpkins seeds and peanut butter"

Revision as of 17:26, 3 March 2012

Chicken with pumpkin seeds and peanut butter sauce - about this recipe

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

Servings

Serves 4

Ingredients

• 4 chicken plump chicken breasts chopped into ite-sized chunks [skin removed]
• 150 g pumpkin seeds
• 400 g can of chopped tomatoes
• 4 spring onions, finely chopped
• 2 hot red chillies, de-seeded and chopped into rings
• 200 ml chicken stock
• 100g home-smoked bacon, lardons, streaky bacon etc. [chopped]
• 3 cloves of Garlic, peeled and crushed
• Olive oil for frying
• 150 g peanut butter
• A big handful of fresh parsley, chopped
• 1 hard-boiled egg, thinly sliced
• sea salt and freshly ground black pepper

Method

1. Dry-fry the pumpkin seeds until they start to roast and pop
2. Add them to a food processor and grind them finely
3. Add the tomatoes, onions, chillies as well and blend to a paste
4. Meanwhile, heat the oil in a heavy pan, add the garlic and chicken and stir-fry until the chicken is golden brown
5. Add the blended mixture, stir, cover and simmer for 15 minutes
6. Add the peanut butter and combine well
7. Season to taste with salt and pepper

Serving suggestions

Serve, sprinkled with 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.