Crockpot Mexican Chicken with Cilantro and Lemon
- Number of Servings: 6
Ingredients
1/4 cup raw pumpkin seeds 2tsp cumin seeds 1 tbsp olive oil 2 onions, sliced 4 cloves garlic, minced 2 tbsp tomato paste 1 tsp salt 1 tsp cracked black peppercorns 1 tsp dried oregano leaves 1/4 tsp ground cinnamon 1 cup coarsely chopped cilantro, stems and leaves 1 tbsp grated lemon zest 2 tbsp freshly squeezed lemon juice 1/2 cup lower-salt chicken broth 1 Ibs skinless bone-in chicken thighs (about 12 thighs)1 to 2 jalapeno peppers, chopped Finely chopped cilantro and green onion Grated lemon zest
1. In a skillet, over medium-high heat, toast pumpkin and cumin seeds, stirring constantly, until pumpkin seeds are popping and cumin is fragrant, about 3 minutes. Transfer to a small bowl and set aside.
2. In the same skillet, heat oil over medium heat for 30 seconds. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, tomato paste, salt, peppercorns, oregano and cinnamon and cook, stirring, for 1 minute. Transfer contents of pan to a blender or food processor. Add cilantro, lemon zest and juice, broth and reserved pumpkin and cumin seeds and process until smooth.
3. Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Stir in jalapeno peppers. When you're ready to serve, garnish with cilantro, green onion and lemon zest.
Number of Servings: 6
Recipe submitted by SparkPeople user SKAMENTZ.
2. In the same skillet, heat oil over medium heat for 30 seconds. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, tomato paste, salt, peppercorns, oregano and cinnamon and cook, stirring, for 1 minute. Transfer contents of pan to a blender or food processor. Add cilantro, lemon zest and juice, broth and reserved pumpkin and cumin seeds and process until smooth.
3. Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Stir in jalapeno peppers. When you're ready to serve, garnish with cilantro, green onion and lemon zest.
Number of Servings: 6
Recipe submitted by SparkPeople user SKAMENTZ.
Nutritional Info Amount Per Serving
- Calories: 224.5
- Total Fat: 8.5 g
- Cholesterol: 114.5 mg
- Sodium: 615.0 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.4 g
- Protein: 28.9 g
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