4 Serves
86 Mins
Toast the sesame seeds and pumpkin seeds in a dry pan until fragrant, then set aside.
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CreoleVitamin E
4 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
95 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
682 mg / 1,250 mgPotassium
830 mg / 4,700 mgSodium
2113 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
125 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Sear the chicken pieces in a large pot with a splash of oil until golden brown on all sides.
In a blender, combine the tomatillos, cilantro, onion, garlic, and toasted seeds with a little water to create a smooth green sauce.
Pour the green sauce over the chicken in the pot, season with salt and pepper, and simmer until the chicken is cooked through and the sauce has thickened.
33
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Ethiopian
Indonesian