Xin-xin - spicy chicken with pumpkin seeds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken; cut into serving pieces |
| 3 | cups | Water |
| ¼ | cup | Dried, ground prawns or shrimp |
| ½ | cup | Fresh pineapple; chopped |
| ¼ | cup | Coconut; grated |
| 1½ | teaspoon | Salt |
| ½ | cup | Parsley; chopped |
| 2 | eaches | Onions; sliced |
| 1 | teaspoon | Malagueta chile, dried and crushed or substitute Piquin or cayenne |
| ¾ | cup | Pumpkin seeds; shelled and roasted |
| 1 | teaspoon | Ground coriander |
| ¼ | cup | Vegetable oil |
| Parsley for garnish | ||
Directions
Place the chicken in a large pan with the water, ground prawns, pineapple, coconut, salt, parsley, onions, and chile. Cover and braise until the chicken is tender (about 30 minutes). Remove the lid and cook until the liquid is reduced by half.
Set aside 10 whole pumpkin seeds for garnish. Grind the rest of the seeds in a spice mill. Add the ground pumpkin seeds to the chicken, together with the coriander and oil. Heat through and serve garnished with parsley and the whole pumpkin seeds.
Yield: 4 to 6 servings
Authors' heat scale: Hot
_Hot and Spicy Latin Dishes_ from "Chile Pepper Magazine", 1995 Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock ISBN 1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-27-95