6 Serves
88 Mins
Roast the tomatoes, tomatillos, onion, and garlic in a pan until charred, then set aside.
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CreoleVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
28 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
147 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
682 mg / 1,250 mgPotassium
1661 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
6 g / 28 gSugar
28 g / 50 gSaturated Fat
4 g / 20 gCholesterol
212 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Toast the pumpkin seeds, sesame seeds, and dried chilies in a dry pan until fragrant, then blend them with the roasted vegetables and a little water to create a smooth sauce.
Sear the chicken in a large pot with oil, then pour the blended sauce over it.
Season the stew with salt, pepper, and cinnamon, then simmer until the chicken is fully cooked and the sauce has thickened.
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Ethiopian
Indonesian