Chicken in Green Pumpkin-Seed Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This authentic Mexican-inspired chicken in green pumpkin seed sauce, or Pipian Verde, is a beautifully balanced dish that pairs succulent chicken thighs with a velvety, nut-like sauce. The vibrant colour comes from fresh tomatillos and coriander, while toasted pumpkin seeds provide a rich, savoury depth that is naturally satisfying. It is an excellent choice for those looking for a wholesome, protein-rich meal that doesn’t compromise on complex flavours.

As a diabetes-friendly recipe, this dish focuses on high-quality fats and lean proteins while keeping the carbohydrate count low. The gentle heat from the serrano chillies stimulates the palate without being overpowering, making it a wonderful homemade dinner for family or guests. Serve this comforting chicken alongside steamed greens or a light cauliflower rice to keep the meal perfectly balanced and nutritious.

Ingredients for Chicken in Green Pumpkin-Seed Sauce

1200 מ"ל מים
6 chicken thighs with skin and bones
1/4 large white onion
3 שיני שום, חצויות
3 large fresh coriander sprigs
1 teaspoon fine sea salt
230g shelled pepitas (pumpkin seeds)
6 whole black peppercorns
350g tomatillos, husked, rinsed, coarsely chopped
40g chopped white onion
1/4 כוס כוסברה טרייה קצוצה
3 medium serrano chillies, chopped with seeds
2 שיני שום, קצוצות
1 teaspoon fine sea salt
90ml corn oil

How to make Chicken in Green Pumpkin-Seed Sauce

Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.

Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.

Puree tomatillos, next 5 ingredients, and 120ml reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 240ml , stirring frequently, about 5 minutes.

Heat remaining 60ml oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to colour in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 475ml reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.