Recipe
for family meals :
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Mexican
Chicken Thighs in Pumpkin Seed Sauce
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|
 This
recipe for Mexican Chicken Thighs in Pumpkin Seed Sauce
comes from Salamander Cookshop - www.salamandercookshop.com
Salamander
has been one of Britain’s leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment – quality cookware, bakeware, knives,
mills and other kitchen utensils and accessories –
from around the world.
Nuts and seeds were traditionally used for thickening
sauces in Latin America before the Spaniards arrived
with dairy products such as cream, butter and cheese,
and these traditional recipes have survived, virtually
unchanged to this day. The addition of seeds is also
far more healthy than adding a carton of cream!
Ingredients
for Mexican Chicken Thighs
8 chicken thighs
salt and pepper
2 tablespoons of groundnut oil
For the sauce:
110g pumpkin seeds
2 tsp ground cumin
½ tsp paprika
2 green jalapeno chillies, seeded and finely chopped
300 ml hot chicken stock
4 tbsp chopped parsley
4 tbsp chopped coriander
salt and pepper
Additional chopped parsley for serving
How
to make Mexican Chicken Thighs
-
Season the chicken thighs with salt and pepper.
- Heat
the oil in a large frying pan and brown the thighs
on both sides. Remove from the pan and set aside.
- Make
the sauce - drain off the excess fat from the pan
and toast the pumpkin seeds until lightly browned
which should take 2 - 3 minutes.
-
Add the cumin, paprika and chillies and cook, stirring,
for another minute.
- Add
half of the hot stock to the pan and mix thoroughly.
- Tip
the sauce into a blender and process until smooth
and pour back into the pan.
- Add
the rest of the stock, parsley and coriander and season.
- Bring
to the boil and add the chicken thighs, coating well
with the sauce.
- Reduce
the heat and cover and simmer gently for 25 minutes
until the chicken is cooked through.
- Serve
sprinkled with parsley.
Serves
4
Salamander
Cookshop
www.salamandercookshop.com
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