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Pumpkin Seed Sauce with Braised Chicken Thighs Recipe

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This recipe for Pumpkin Seed Sauce with Braised Chicken Thighs, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Greer
Added: Thursday, May 14, 2009



Ingredients for Pumpkin Seed Sauce
4 to 5 ounces raw pumpkin seeds
1 1/4 lb tomatoes (in a pinch you can just use stewed tomatoes)
3 garlic cloves, crushed
1 1/4 cup chicken stock (best if homemade)
1 7oz can of Herdez Salsa Casera (you can make your own with chili peppers and a little olive oil heated in a skillet or any of the fresh salsas found at the grocery store)

Ingredients for Braised Chicken Thighs
6 fresh chicken thighs
2 tbsp. of olive oil
1 minced shallot
salt and pepper to taste
1/2 cup dry white wine (chicken stock is also good)

The Sauce
1)Preheat the oven to 400 degrees F. Heat a heavy iron frying pan until quite hot. Add the pumpkin seeds and dry-fry them, stirring constantly over the heat. The most interesting thing will happen; the seeds will start to expand and to pop. Some might even fly out of the pan. Do not let these little seeds burn or scorch because they will turn bitter and spoil your sauce.

2)Cut the tomatoes into eighths or quarters depending on the size of your tomatoes. Place them on a baking sheet and roast them for 45 minutes to an hour, until they are charred and softened. You may let the tomatoes cool and peel them if you are energetic but I leave the skins on and go on to the next step.

3)Put the pumpkin seeds in a food processor and process until smooth. Add the tomatoes and process for a minute, then add the garlic and stock and process for another minute or so.

The Braised Chicken Thighs
Wash and season the thighs (of course you may use chicken legs as well as thighs or both or even a breast if you like that sort of thing.) Brown the chicken in the olive oil in a heavy skillet. Add the shallot to the chicken and brown a little more then add the wine and perhaps a little stock and cover for 1/2 an hour or so until chicken is tender then add the pumpkin seed sauce and simmer for 10 to 15 minutes.

Eat this with plenty of hot corn tortillas.

Personal Notes:
Personal Notes:
From Taj Herzer-Baptiste's Grandfriend




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