Mexican Chicken with Pumpkin Salsa Recipe - Better Homes & Gardens Australia

Ingredients

• 1 butternut pumpkin (1.8–2kg), halved lengthways, deseeded
• 2 Tbsp coconut oil or good-quality animal fat, melted
• Sea-salt flakes and freshly ground black pepper, to season
• 1 green shallot, finely sliced
• 1 handful coriander leaves
• 3 Tbsp sliced pickled jalapeño chilli
• Lime cheeks, to serve
• MEXICAN CHICKEN
• 2 Tbsp coconut oil or animal fat
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp chipotle chillies in adobo sauce, chopped, plus extra (if desired)
• 700g skinless chicken thigh fillets, cut into 1cm-thick strips
• 1 tsp smoked paprika, plus extra to serve
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 11/2 Tbsp tomato paste
• 400g whole peeled tomatoes, crushed
• 150ml brown chicken bone broth or water
• AVOCADO AND TOMATO SALSA
• 1 avocado, halved and sliced
• 2 tomatoes, deseeded and cut into 1cm dice
• 1/4 red onion, finely chopped
• 1 long red chilli, deseeded and finely chopped
• 2 Tbsp lime juice
• 2 Tbsp extra virgin olive oil