Pumpkin Seed Pesto Chicken with Olives & Raisins

This dish was a little time intensive but oh so worth it. First I made the pesto and applied it as a marinade to the raw chicken with skin removed and fat trimmed. I covered and placed in the fridge for a couple of hours.

With the marinade

Then I saute the chicken with the remaining ingredients, add water, cook down.

Cooking down

Then after cooking down you will have a thick sauce. Shown here served over egg noodles with plain yogurt.

The finished dish.

Pumpkin Seed Pesto Chicken with Olives & Raisins
 
Prep time
Cook time
Total time
 
The pesto marinade can be made a day ahead.
Recipe type: Main dish
Serves: 4
Ingredients
  • ½ whole chicken on the bone, skin removed, fat trimmed and cut into pieces
  • 1 cup pumpkin seeds toasted
  • Fresh ginger, 1" square
  • 3 cloves garlic
  • 2 green onions (scallions)
  • 1 stalk celery
  • Salt & Pepper
  • Green Olives - 3-6 depending on taste
  • ½ c Golden Raisins
  • 1 tsp oil
  • 1 c chopped onion
  • 1 tsp pumpkin seeds
Instructions
  1. Pulse hulled pumpkin seeds in a food process (or if they have their hulls, make it a fine powder with a coffee grinder) Set aside.
  2. In a food processor combine ingredients ginger through salt and pepper) to a smooth paste. Mix with pumpkin seeds and coat chicken, cover with plastic. Let marinate in fridge for at least an hour.
  3. Heat oil in a frying pan on medium heat. Add mustard seeds. When they begin to pop, add onions and stir for a couple of minutes.
  4. Add chicken to pan and brown on all sides for several minutes. Add rest of spices, olives and 1½ cup water. Increase heat and stir occasionally. Cook down to a thick sauce, adding water if chicken is not cooked through. Once chicken is cooked, add raisins. Cook a couple minutes more.
Notes
Great served over rice or noodles
recipe

One Comment on “Pumpkin Seed Pesto Chicken with Olives & Raisins

  1.  by  Hani

    You’ve done it again! Another food item I would never have damreed of cooking without a pot. Wow. We’ll have to give this one a go-although I might use my big oven.

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