Mexican-Style Chicken with Cilantro and Lemon (SC and Paleo)

By BClover

Ingredients

• 1/4 cup raw pumpkin seeds
• 2 tsp cumin seeds
• 1 tbsp olive oil
• 3 lbs. chicken pieces, skin on breasts, removed from legs and thighs
• 2 onions, sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 tsp salt
• 1 tsp crushed black peppercorns
• 1 tsp dried oregano leaves
• 1 to 2 serrano chilies or jalalenos, chopped (optional)
• 1/4 tsp ground cinnamon
• 2 cups cilantro leaves, chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup chicken broth
• Finely chopped cilantro and green onion (garnish)
• Lemon zest (garnish)

Details

Servings 4
Adapted from mcminncorner.com

Preparation

Step 1

In a skillet, over medium-high heat, toast pumpkin and cumin seeds, until pumpkin seeds are popping and cumin has released its flavor. Transfer to a grinder and grind and set aside

In the same skillet, heat oil over medium-high heat. Add chicken and brown in batches. Using a slotted spoon, transfer to slow cooker stoneware.
Reduce heat to medium.

Add onions to pan and cook, stirring, until softened. Add garlic, tomato paste, salt, pepper, oregano, serrano or jalapeno pepper, cinnamon, and cilantro and cook, stirring, for 1 minute. Transfer contents of pan to a food processor. Add lemon zest and juice, chicken broth, pumpkin and cumin seeds, and process until smooth.

Pour sauce over chicken and cook on LOW for 5 to 6 hours, until juices run clear when chicken is pierced with a fork. When ready to serve, garnish with cilantro, green onion, and lemon zest.