WOW!!!! SKINLESS, BONELESS CHICKEN BREASTS POACHED DIRECTLY OVER 5 SEEDS ENJOY DAN:

CHICKEN WITH FIVE SEED SAUCE by CHEF DAN:


Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breasts

2 tablespoons olive oil

1 cup chicken broth

1/2- cup pumpkin seeds

1/4-cup fennel seeds

1/4-cup black sesame seeds

1/4-cup black kalonji seeds (nigella seeds) has nutty peppery taste and smells like oregano

2 tablespoons cumin seeds

1/2- teaspoon each of fresh ground black pepper and ALLSPICE

4 garlic cloves, minced

2 tablespoons lime juice

6 fresh tomatillos, husked and rinsed

2 jalapenos chilies, stemmed and seeded

Handful of fresh cilantro

DIRECTIONS:



1. Toast pumpkin seeds in a cast-iron skillet over medium-heat, stirring constantly, until skins begin to pop. Set aside

2. In a food processor add all seeds plus black pepper, allspice, until finely ground.

3. Place in a bowl.

4. In the processor add tomatillos, and garlic, and process until coarsely ground.

5. Season chicken with salt and pepper.

6. Heat oil in a skillet over medium-high heat until shimmering.

7. Add pumpkin seed mixture, and cook for 3 minutes, until fragrant and golden

8. Add tomatillo mixture, broth, salt and stir to combine.

9. Bring to simmer and lay chicken breast in the pan.

10. Cook chicken covered for about 14-16 minutes, until chicken registers 160 degrees, flipping chicken over half-way through.

11. Transfer chicken to a serving platter.

12. Reduce sauce slightly and add lime juice and cilantro.

13. Server sauce over chicken and ENJOY DAN: hallelujah