Difference between revisions of "Chicken with pumpkins seeds and peanut butter"
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− | + | [[Image:Chicken with pumpkin seeds and peanut butter sauce recipeingredients.jpg|thumb|300px|right|The basic ingredients]] | |
+ | [[Image:Chicken with pumpkin seeds and peanut butter sauce.jpg|thumb|300px|right|The liquidised sauce before cooking]] | ||
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A nice [[Tex-Mex]] twist on a simple [[Chicken|chicken]] [[Stew|stew]]. If you can obtain [[Tomatillos|tomatillos]], then do use them instead of [[Tomatoes|tomatoes]]. | A nice [[Tex-Mex]] twist on a simple [[Chicken|chicken]] [[Stew|stew]]. If you can obtain [[Tomatillos|tomatillos]], then do use them instead of [[Tomatoes|tomatoes]]. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
− | | | + | | 500 g of skinless [[chicken breasts]] (about 3 or 4 depending upon the size), chopped into bite-sized chunks |
| 150 g [[Pumpkin seeds|pumpkin seeds]] | | 150 g [[Pumpkin seeds|pumpkin seeds]] | ||
| 400 g can of chopped [[Tomatoes|tomatoes]] | | 400 g can of chopped [[Tomatoes|tomatoes]] | ||
− | + | | 2 hot [[Red chillies|red chillies]] or to taste | |
− | | 2 hot [[Red chillies|red chillies]] | ||
| 200 ml [[Chicken stock|chicken stock]] | | 200 ml [[Chicken stock|chicken stock]] | ||
− | | | + | | 50g [[Home-smoked bacon|home-smoked bacon]], [[Lardons|lardons]], streaky [[Bacon|bacon]] etc. [chopped] |
− | | 3 [[Cloves|cloves]] of [[Garlic]], peeled | + | | 3 [[Cloves|cloves]] of [[Garlic]], peeled |
+ | | 1 medium [[onion]], quartered | ||
+ | | 1 teaspoon of [[cumin seeds]], crushed | ||
+ | | 1 large stick of [[cinnamon]] | ||
| [[Olive oil]] for [[Frying|frying]] | | [[Olive oil]] for [[Frying|frying]] | ||
| 150 g [[Peanut butter|peanut butter]] | | 150 g [[Peanut butter|peanut butter]] | ||
+ | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
+ | }} | ||
+ | ''' to serve''' | ||
+ | {{RecipeIngredientsNB | ||
+ | | 4 [[Spring onions|spring onions]], finely chopped | ||
| A big handful of fresh [[Parsley|parsley]], chopped | | A big handful of fresh [[Parsley|parsley]], chopped | ||
| 1 [[Hard-boiled egg|hard-boiled egg]], thinly sliced | | 1 [[Hard-boiled egg|hard-boiled egg]], thinly sliced | ||
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}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
− | | [[Dry-fry]] the [[Pumpkin seeds|pumpkin seeds]] until they start to | + | | [[Dry-fry]] the [[Pumpkin seeds|pumpkin seeds]] until they start to pop, turn them often |
− | | Add them to a [[Food processor|food processor]] and grind them finely | + | | Add them to a [[Food processor|food processor]] with a metal blade and grind them finely |
− | | Add the [[Tomatoes|tomatoes]], [[ | + | | Add the [[Tomatoes|tomatoes]], quartered [[Onion|onion]], peeled [[garlic]] and [[chillies]] and blend to a paste |
− | | Meanwhile, heat the [[Oil|oil]] in a | + | | Finally add the [[peanut butter]] and the [[chicken stock]] |
− | | Add the blended | + | | Meanwhile, heat the [[Oil|oil]] in a frying pan, add the [[lardons]] and the [[Chicken|chicken]] pieces and [[Stir-fry|stir-fry]] until the chicken is golden [[Brown|brown]] |
− | | | + | | Add the blended sauce to a large pan, together with the cooked chicken pieces, stir, cover and [[Simmer|simmer]] for 35 minutes |
− | + | | Taste and season with [[Black pepper|black pepper]] and salt. | |
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
− | Serve, sprinkled with chopped [[Egg|egg]] and [[Parsley|parsley]] | + | Serve, sprinkled with chopped [[spring onions]], chopped [[Egg|egg]] and [[Parsley|parsley]] |
===Variations=== | ===Variations=== | ||
Try this with [[Pork tenderloin|pork tenderloin]] fillets instead of [[Chicken|chicken]]. Cut them into thin medallions and smash them flat before cooking. | Try this with [[Pork tenderloin|pork tenderloin]] fillets instead of [[Chicken|chicken]]. Cut them into thin medallions and smash them flat before cooking. | ||
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[[Category:Spicy recipes]] | [[Category:Spicy recipes]] | ||
[[Category:Tex-Mex recipes]] | [[Category:Tex-Mex recipes]] | ||
+ | [[Category:Mexican recipes]] | ||
[[Category:Squash recipes]] | [[Category:Squash recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
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Revision as of 15:05, 13 April 2014
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
- 200 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 large stick of cinnamon
- Olive oil for frying
- 150 g peanut butter
- 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
- Dry-fry the pumpkin seeds until they start to pop, turn them often
- Add them to a food processor with a metal blade and grind them finely
- Add the tomatoes, quartered onion, peeled garlic and chillies and blend to a paste
- Finally add the peanut butter and the chicken stock
- Meanwhile, heat the oil in a frying pan, add the lardons and the chicken pieces and stir-fry until the chicken is golden brown
- Add the blended sauce to a large pan, together with the cooked chicken pieces, stir, cover and simmer for 35 minutes
- Taste and season with black pepper and salt.
Serving suggestions
Serve, 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.