Mexican-Style Chicken
From 163 Best Paleo Slow Cooker Recipes [1] by Judith Finlayson
Notes
Either cook for 3 hours on your slow cooker's high setting or 6 hours on low.
Ingredients
- 1/4 cup raw pumpkin seeds
2 teaspoons cumin seeds
1 tablespoon extra-virgin olive oil
2 red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon cracked black peppercorns
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
2 cups chopped cilantro leaves and some stems, plus finely chopped cilantro, for garnish
1 tablespoon grated lemon zest, plus grated lemon zest, for garnish
2 tablespoons freshly squeezed lemon juice
1 cup chicken stock
3 pounds skinless bone-in chicken thighs, about 12 thighs
1 to 2 jalapeño peppers, minced
Finely chopped green onion, for garnish
Salsa, optional
Directions
- In a dry skillet over medium heat, toast the pumpkin and cumin seeds, until the pumpkin seeds are popping and the cumin has released its flavor. Transfer to a mortar or spice grinder and grind. Set aside.
- In the same skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic, tomato paste, peppercorns, oregano, salt, cinnamon, and cilantro. Cook, stirring, for 1 minute. Transfer contents of the pan to a food processor. Add the lemon zest and juice, chicken stock, and reserved pumpkin and cumin seeds. Process until smooth.
- Arrange the chicken evenly over the bottom of the slow cooker stoneware. Pour the sauce over the chicken. Cover and cook on low for 6 hours or on high for 3 hours, until the juices run clear when the chicken is pierced with a fork. Stir in the jalapeño pepper to taste. When ready to serve, garnish with the cilantro, green onion, lemon zest, and salsa, if you wish.
Source: Calorie Count [2]
Excerpted from The Best 163 Best Paleo Slow Cooker Recipes [3] by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca [4] Reprinted with publisher permission.
Information
- Category
- Main Dishes
- Cuisine
- Mexican
- Yield
- 4 servings
Nutrition
- Calories per serving
- 381