Pollo alla Zucca
The perfect dish to welcome Fall. The wonderful flavors of pumpkin combined with our Smoked Spice Sea Salt transform traditional harvest flavors into a smoky surprise.
Serves 4-6
Ingredients:
3 pounds boneless skinless chicken thighs
1 cup pureed pumpkin
1/2 cup coconut milk (not low-fat)
1/4 cup olive oil + 2 tablespoons for beans
1/4 cup butter (or vegan butter)
2 tablespoons corn starch
2 tablespoons flour
2 teaspoons of Stella's Table Smoked Spice Salt
1/2 teaspoon Kosher salt
1/2 teaspoon Stella's Table Pepper Essential Blend
2 15.5 ounce cans white beans
1 package mixed greens
Sprig of thyme and a few sage leaves (optional)
Instructions:
Gently pound chicken thighs to even out thickness and set aside.
In a separate bowl, combine corn starch, flour, salt and pepper.
Dust each chicken thigh with the flour mixture and set aside.
Heat olive oil and butter in a sauté pan on low heat.
Once olive oil and butter are melted, turn heat to medium high and add chicken thighs. You may have to do in two batches.
Cook for about 5 minutes on the first side or until browned.
Turn and cook for another 3-4 minutes. Make sure internal temperature is 165 degrees.
When chicken is done, remove and place on a plate with a paper towel. Slice each thighs into 4 strips.
For the puree:
In a sauce pan, add pumpkin puree, coconut milk, Smoked Spice Sea Salt and 1 teaspoon of the butter.
Whisk ingredients over low heat until smooth. Make sure you do not bring to a boil or the sauce will break. Keep on low until ready to transfer to chicken.
For the beans:
While the meat is cooking, heat up 2 tablespoons of olive oil with salt and pepper (to taste) on medium heat in a sauté’ pan. Add the beans and cook until they are lightly browned. Gently flip beans and toss to get both sides.
To assemble:
Add about 2 handfuls of mixed greens on a plate.
Add chicken strips on top of greens.
Add butter beans to side.
Spoon Smoked Spice Pumpkin Sauce on the chicken liberally.
Garnish with sage and thyme - optional.
