Recipes from Pilgrim's Kitchen

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Braised Chicken Pepita

Deborah Biggs Omaha,NE

Ingredients: 1 whole chicken, cut in 8 parts 1/4 cup plus 2 tablespoons raw, hulled pepitas 1 teaspoon salt, divided 1/4 teaspoon white pepper 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1/2 cup canned chicken stock 1 small yellow onion, sliced 1 teaspoon sweet curry powder 2 medium cloves garlic, sliced 1/4 cup canned diced tomatoes, undrained 1/4 small canned chipotle chile in adobe sauce, seeded 2 tablespoons canned pumpkin 2 tablespoons organic creamy peanut butter 1/2 cup lite coconut milk 2 tablespoons dried currants 1/2 tablespoon unsweetened cocoa powder 3 cups cooked jasmine rice Directions: In large nonstick skillet, cook pepitas over medium high heat for about 5 minutes, or until golden brown and popping. Set aside 1/4 cup for garnish and place remainder in bowl of food processor. Sprinkle chicken with 1/2 teaspoon of the salt and white pepper. Place butter and oil in large deep-sided sauté pan over medium high heat. When butter stops foaming, add chicken and cook until browned on all sides, about 15 minutes. Remove chicken and cover to keep warm. Pour off pan liquids, leaving slight film. Add chicken stock and scrape any brown drippings. Stir in onion and curry powder; cook until onions are soft, about 5 minutes. Add garlic and cook 1 minute more. To pepitas in food processor, add onion mixture, tomatoes, chipotle, pumpkin and peanut butter. Purée until smooth and return to pan. Stir in coconut milk, currants, cocoa powder and remaining 1/2 teaspoon salt. Bring to a boil and return chicken to pan. Reduce heat to low, cover and simmer about 25 minutes, basting occasionally. Place rice on serving platter and top with chicken mixture. Garnish with reserved pepitas. Makes 4 servings.