* Exported from MasterCook *
Mexican Chicken with Toasted Pumpkin Seed Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 roma tomatoes
1/2 medium onion -- cut in half
1/3 habanero chili pepper
1 tablespoon canola oil
8 bone-in skin-on chicken thighs
3/4 teaspoon sea salt -- divided
Freshly ground pepper
1 cup toasted pumpkin seeds
3 tablespoons chopped cilantro
1 tablespoon capers
1 cup chicken stock
In a dry, heavy skillet over medium-high heat, roast the tomatoes, onion
and chili pepper, turning to cook evenly, about 30 minutes.
Meanwhile, in a large skillet heat the oil over medium-high heat; season
the chicken with 1/4 teaspoon salt and pepper to taste. Cook, 5 minutes.
Turn; cook until cooked through, about 15 minutes.
Grind the pumpkin seeds in a blender with remaining 1/4 teaspoon salt;
transfer to a bowl. Pureé the roasted vegetables, cilantro and capers,
adding the stock as needed for a smooth consistency; return the ground
pumpkin seeds to the blender. Add remaining stock; process until smooth.
(You might have to stop to scrape down the inside of the blender.) Serve
the sauce over the chicken, with sides of steamed vegetables and rice, if
you like.
Serves: 4
Preparation time: 10 minutes
Total time: 30 minutes
Per serving: 381 calories (61% from fat), 26 grams fat (6 grams sat. fat),
2 grams carbohydrates, 33 grams protein, 455 mg sodium, 116 mg
cholesterol, 0 grams fiber.
Cuisine:
"Mexican"
Source:
"Chicago Tribune"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 515 Calories; 33g Fat (55.8%
calories from fat); 47g Protein; 12g Carbohydrate; 3g Dietary Fiber; 115mg
Cholesterol; 1044mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean
Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 2592 0 0 0 0 0 0
