Jalapenos are the key ingredient in this famous Mexican dish.
Ingredients
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 whole cloves
- 1 tablespoon grapeseed oil
- 8 (about 1.5kg) skinless chicken thigh cutlets
- 80g (1/2 cup) pepitas, toasted
- 45g (1/4 cup) roasted cashews
- 2 tablespoons sesame seeds, toasted
- 250ml (1 cup) Massel chicken style liquid stock
- 1 green capsicum, coarsely chopped
- 1 bunch fresh coriander, finely chopped
- 4 shallots, finely chopped
- 4 garlic cloves, crushed
- 1/2 cup chopped cos lettuce
- 2 fresh green jalapeno chillies, finely chopped
- Pepitas, toasted, to serve
- Steamed rice, to serve
Simple tomato & coriander salsa
- 1 tomato, diced
- 2 shallots, sliced
- Fresh coriander leaves
Method
- Step 1Heat the oil in a large saucepan over medium heat. Season the chicken. Cook, in 2 batches, for 5 minutes each side or until golden. Transfer to a plate.
- Step 2Process the pepitas, cashews, sesame seeds, cumin, cinnamon and 3/4 cup stock in a food processor until smooth. Transfer to a bowl.
- Step 3Process capsicum, coriander, shallot, garlic, lettuce, jalapeno and remaining stock until smooth.
- Step 4Add pepita paste to pan. Stir over medium-low heat for 2 minutes or until aromatic. Stir in the shallot paste and cloves. Bring to the boil. Add chicken. Reduce heat to low. Simmer, partially covered, stirring often, for 20 minutes. Uncover. Simmer for 15-20 minutes or until chicken is cooked. Season.
- Step 5Make salsa by combining tomato, shallots and coriander in a bowl.
- Step 6Top the chicken with the pepitas and salsa. Serve with rice.
- Low carb
- Low sugar
- Lower gi
Nutrition
2700 kj
Energy
44g
Fat Total
10g
Saturated Fat
5g
Fibre
52g
Protein
187mg
Cholesterol
417.68mg
Sodium
3g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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