Chicken in pumpkin seed sauce

Votes: 0

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 34 G., saturated fats 8 G., proteins 12 G., carbohydrates 39 G., fiber 7 G., cholesterol 52 mg, sodium 1204 mg, sugar 34 G.

Pumpkin seeds are rich in magnesium, which can be difficult to get in sufficient quantities in a typical diet. Roast pumpkin seeds with warming spices like cumin and allspice, then blend with salsa verde and a few other ingredients to create a delicious and flavorful sauce for grilled chicken. Serve the chicken in pumpkin seed sauce with a side of fresh vegetables and corn tortillas.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup unsalted raw shelled pumpkin seeds
0.5 tsp cumin seeds
1.5 cups medium-hot salsa verde
1 cup tightly packed fresh cilantro leaves
1/4 tsp ground allspice
1 grilled chicken, discard skin, mince meat (about 4 cups)
1 large red bell pepper, thinly sliced
5 radishes, thinly sliced
Juice of half a lime + wedges for serving
8 small corn or wheat tortillas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, sweet pepper, radish, cilantro, salsa sauce, pumpkin seed, lime, tortilla, allspice, cumin

Cooking the dish according to the recipe:

Heat a large skillet over medium heat. Add the pumpkin seeds and toast, stirring occasionally, until they begin to pop, 5-7 minutes. Transfer 2 tablespoons of the seeds to a small bowl and transfer the rest to a blender. Add the cumin seeds to the same skillet and toast for about 1 minute. Add to the blender. Set the skillet aside. Add the salsa verde, 1/2 cup of cilantro, allspice, and 1/2 cup of water to the blender. Blend until smooth, adding up to 2 more tablespoons of water if needed.
Pour the sauce into the same pan, add the chicken, and bring to a simmer over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes; add up to 1/4 cup water to thin if necessary. Season with salt and pepper to taste.

In a small bowl, combine the bell pepper, radish, lime juice, and the remaining 1/2 cup cilantro. Season with salt and pepper. Heat the tortillas in a large, dry skillet.
Divide the tortillas, bell pepper salad, and chicken among plates. Sprinkle with pumpkin seeds and serve with lime wedges.

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