Chicken With Pumpkin Seeds Recipes

PUMPKIN SEED CRUSTED CHICKEN

Steps:

• Chop the pumpkin seeds finely or add to a food processor with salt, parmesan, oregano, and paprika. Transfer to a plate.
• Brush or rub roughly 1 tablespoon of oil on each chicken breast. Coat the chicken in the pumpkin seed mixture, pressing to adhere. Place the crusted chicken onto a plate. Repeat for all the chicken breasts.
• Heat 1 tablespoon of olive in a wide skillet over medium-high heat. Add the chicken, doing in batches if too crowded, cooking for 5 minutes on each side, or until fully cooked depending on the thickness of chicken.
• Transfer the chicken to a plate and serve immediately.

PUMPKIN SEED-CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Toast the pumpkin seeds and ancho powder in a saute pan on medium high heat. Remove, crush in a mortar and pestle, and place in a large bowl. Add salt, pepper, and fresh thyme.
• Stuff the goat cheese underneath the chicken skin of the breast, then dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add olive oil. Place the chicken, skin side down into the pan.
• When it becomes golden, flip the chicken and place into the oven for 12 to 15 minutes. Serve with a green salad or favorite vegetables.

CHICKEN WITH PUMPKIN SEEDS

Steps:

• Put chicken in a pot in which it fits snugly, with salt, pepper, carrot, onion, celery and water to barely cover. Cover, bring to boil and adjust heat for a steady simmer. Cook until chicken is almost done, about 40 minutes. (It's all right if some traces of blood remain.)
• Meanwhile, toast seeds, if not already toasted, in a dry skillet over medium heat, shaking and stirring constantly for a minute or two, until seeds start to puff. (Overcooking will make sauce bitter; seeds may pop.)
• Remove chicken; strain and reserve stock. Cool chicken, remove meat from bones, shred by hand. (This can all be done a day or so in advance.) Soak chilies in 3 cups of hot stock until tender, about 10 minutes. Remove stems and seeds and put the flesh in a blender, with pumpkin seeds, garlic and enough stock to let machine work; purée.
• Combine the sauce, chicken, the liquid in which the chilies soaked, and about a cup of the remaining stock (or a little water) in saucepan and cook gently until heated through and thick, 10 to 20 minutes. Add salt and pepper to taste and, just before serving, some lime juice. Garnish with cilantro. Serve with white rice.

SPICY GRILLED CHICKEN WITH PUMPKIN-SEED SAUCE

Steps:

• Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.
• Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 teaspoon salt. Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.
• Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 tablespoons more water, if needed (it should be pourable).
• Meanwhile, heat grill to medium high; oil grates. Rub chicken with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, until browned and cooked through, 6 to 8 minutes per side. Serve with sauce.

ROASTED CHICKEN WITH PUMPKIN SEED SALSA

Steps:

• 1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
• 2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
• 3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

CHICKEN TENDERS WITH PUMPKIN, SESAME AND POPPY SEED BREADING

Steps:

• Line a large baking sheet with parchment paper. Line a separate large baking sheet with paper towels and a wire rack.
• Combine the garlic powder, paprika, salt and black pepper in a small bowl. Mix the flour with 2 teaspoons of the seasoned salt in a large shallow bowl and set aside. Whisk the egg in a large shallow bowl and set aside. Combine the panko, pumpkin seeds, poppy seeds and sesame seeds in a large shallow bowl and set aside.
• Sprinkle both sides of the chicken with the remaining 1 1/2 teaspoons seasoned salt.
• Heat the oil in a large skillet over medium-high heat (it should be about 1 inch deep) until it registers 375 degrees F on a deep-fry thermometer.
• While the oil is heating up, bread the chicken in small batches. First, place the chicken in the flour mixture, coating each tender evenly and dusting off any excess flour. Then place the chicken in the egg wash, making sure each tender is covered. Place the tenders in the panko mixture, rolling the chicken so each tender has a nice coating. Be sure not to overcrowd the bowls with chicken, as you want each tender properly coated. Place the breaded chicken on the parchment-lined baking sheet.
• Cook the chicken until golden brown and an internal temperature of 165 degrees F, 4 to 6 minutes on each side. If the chicken is browning too fast, lower the heat. Place the cooked chicken on the wire rack and serve hot.

CHICKEN WITH PUMPKIN-SEED MOLE

Steps:

• Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.
• Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.
• Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender until a coarse paste forms.
• Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.
• Place chicken in a clean 4-quart pot, and cover with sauce. Cook over medium-low heat until just heated through, about 10 minutes. (Do not simmer.)
• Transfer chicken to a cutting board, and cut into 1/2-inch-thick slices. Distribute evenly among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining 2 tablespoons pepitas. Serve with rice if desired.