Chicken with toasted pumpkin seed sauce
(source)
Prep: 10 minutes
Cook: 30 minutes
Servings: 4
Ingredients:
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
Freshly ground pepper
1 cup toasted pumpkin seeds
3 tablespoons chopped cilantro
1 tablespoon capers
1 cup chicken stock
1. Roast the tomatoes, onion and habanero on the stovetop in a dry, heavy skillet over medium-high heat, turning to cook evenly, about 30 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat; season the chicken with 1/2 teaspoon salt and pepper to taste. Cook, 5 minutes. Turn; cook until cooked through, about 15 minutes.
3. Grind the pumpkin seeds with remaining 1/4 teaspoon salt in a blender; transfer to a bowl. Puree the roasted vegetables, cilantro and capers, adding the broth as needed for a smooth consistency; return the ground pumpkin seeds to the blender. Add remaining broth; 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.
Nutrition information:
Per serving (with 2 tablespoons sauce): 381 calories, 26 g fat, 6 g saturated fat, 116 mg cholesterol, 2 g carbohydrates, 33 g protein, 455 mg sodium, 0 g fiber.
