Dinner Tonight: Chicken with Pumpkin Seed Sauce
I was initially attracted to this recipe for chicken with pumpkin seed sauce because of the similarities between it and Leo Maya’s chicken with green sauce. Both cook the chicken in a glorious green sauce littered with tomatillos and chiles, but I found out that the similarities don’t really stack up much beyond that. Where the Leo Maya’s chicken was bright and acidic, this one is layered and rich with two kinds of seeds (sesame and pumpkin) and handful of pistachios. Both are incredible, but the complexity stuffed into this weeknight meal is unparalleled.
That said, it’s not exactly as simple a dish to prepare as Leo Maya's, even if it can be done in under an hour and there aren’t that many ingredients. That’s especially true if you happen to have the seeds hanging out in your pantry. I had just made a batch of Ersatz Papalote's salsa, and was left with some pumpkin seeds. I did have to go out to buy the pistachios, but even if you don’t have those, this gorgeous meal is certainly the effort. If you’re in a rut with your Mexican meals, this one will set you right.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Chicken with Pumpkin Seed Sauce
- serves 2 -
Adapted from Saveur.
Ingredients
1/4 cup hulled pumpkin seeds
1/2 tablespoon sesame seeds
2 chicken breasts or legs, bone-in
2 1/2 cups chicken stock
1/2 small onion, cut in half
1 clove garlic, peeled
1/2 habanero chile, seeded
1/8 pound tomatillos, husked
1/3 cup pistachios, shelled and chopped
Salt
Procedure
1. Set the pumpkin seeds in a large skillet over medium. Toast for about 3, shaking the pan from time to time. They should be very fragrant. Remove. Add the sesame seeds to the now empty skillet and toast for about 4 minutes, shaking the pan from time to time, again. Remove. If either looks like it is going to turn black then immediately remove.
2. Toss the pumpkin and sesame seeds in a food processor and blend until they become a fine dust. Set aside.
3. Remove the skin from the chicken pieces. Season with salt and set in a large pot. Pour in the chicken stock and bring to a simmer. Cook for 20 minutes. Remove the chicken.
4. Add the onion, garlic, habanero, tomatillos, and half of the pistachios. Cook at a simmer for 10 minutes. Toss out the habanero.
5. Using a slotted spoon, remove the vegetables and toss them in a blender. Keep the stock. Add about 1 cup of the stock and blend until very smooth. Add more stock if it’s too dry.
6. Pour the sauce into a large skillet, turn the heat to medium-low, and slowly whisk in the ground pumpkin and sesame seeds. It should thicken the sauce up, but if it gets too dry add some more of the stock. Add the chicken to the skillet and let them warm back up.
7. Serve the chicken with the sauce on top. Sprinkle with the rest of the pistachios.
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14 Comments:
Sounds like a good recipe... If only pumpkins were in season...
BirdDoggie at 5:20PM on 06/19/08
Why do pumpkins need to be in season to use pumpkin seeds? If pumpkin seeds couldn't be easily stored, you'd have no new pumpkins.
arbeck at 6:29PM on 06/19/08
I don't mean to sound crude but it looks disgusting.
suburbangourmet at 7:28PM on 06/19/08
This dish looks super unappetizing. Yuck
lambowner at 11:08AM on 06/20/08
I would never say something as rude as "yuck" or "disgusting"when it comes to food. Pictured above is someone's hard work and attempt to share a recipe. If anything I would describe the picture as looking rustic or homemade. It's actually a sauce that has a taste you will never forget. You will actually crave it.
babynino at 11:46AM on 06/20/08
The tomatillos aren't mentioned in the procedure. Any ideas as to what to do with them?
justin386 at 12:13PM on 06/20/08
@babynino: I thought the sauce sounded good...nice to hear another recommendation for it!
@justin386: If I had to guess I'd say you add them in step 4, but I'm asking Nick to find out.
roboppy at 2:12PM on 06/20/08
@roboppy: Thanks!
justin386 at 2:52PM on 06/20/08
@justing386: Yup, it's in step 4! The recipe has been updated.
roboppy at 3:40PM on 06/20/08
This sauce sounds wonderful. I love both pumpkin seeds and especially tomatillos. I think I'd use a garlic stock. But, I need ideas for what I could put this on that is vegetarian and not tofu (blech). The only thing that's coming to mind is zucchini or chickpeas though I am a bit tuckered at the moment. I suppose some rice would be nice as well. Maybe grilled corn... or black bean and masa harina cakes?
So refreshing there's not any of that nasty cilantro in there. Thank you! :)
Sieseye at 5:38AM on 06/22/08
That picture doesn't do it justice. This is one of the best things I've eaten recently. Sorry my photography skills aren't up to much!
Pauper Nick at 11:04AM on 06/24/08
For those questioning pumpkin seeds (ie, wishing they were in season to get the seeds) you can substitute pepitas. Most commonly you can find them at a natural foods store.
lesleycelliott at 4:15PM on 06/25/08
@lesleycelliot -- Pepitas are pumpkin seeds. Pepita is the spanish word for "little squash seed" and usually refers to the hulled (green versus white) seed.
I didn't even think about how people wouldn't know where to get pumpkin seeds but yes, they can be bought in bulk (in the amount needed big or small) at places such as Whole Foods, Co-ops, and I'd imagine a lot of stores focused on Mexican food because they are a big part of the cuisine. In fact, a sprinkle of whole or coarsely chopped pepitas on top would be a good sub for the pistachios above as they are wonderful as a garnish for pumpkin soup.
Pumpkin seeds are very healthful too with lots of great vitamins and minerals and are great when quitting smoking because of their zinc and iron content. For that, shelling them keeps the mouth and fingers busy.
But, for the above recipe shelled seeds are definitely what is wanted so it's much easier to buy them already hulled than to kill a squash and gut it.
On the other hand, if one does get a winter squash it makes sense to save the seeds and fix them up to snack on. Different varieties have different flavors and some are really exquisite.
Two methods: Clean and wash, then toss dried with an oil and seasonings of choice, spread on a tray and toast in an oven at 325 till light brown (about 15 to 20 minutes), or simmer covered in salty water for several minutes, drain and then toast until light brown. Google can bring up other ways such as skillet toasting and spice ideas. The least heat though will preserve the most nutrients.
Thanks for bringing up the pepitas. :)
Sieseye at 2:25AM on 06/26/08
This may not be the most attractive dish, but it has one of the most amazing flavors I've ever tasted. It's also extremely easy, and other than the salt from the broth, very healthy. I'll be making it again very soon. Nick, thanks for posting--I don't remember the last time I was this happy with a recipe.
Roboppy, I couldn't agree more about the nasty cilantro!
rob60640 at 1:09AM on 08/22/08