I’m sure you’ve rushed around the grocery store thinking you’ve purchased the necessary ingredients to throw together a “quick” weeknight meal. Right? I thought that was the case for me… When I started to prepare this dish, I realized that I had ground pork instead of pork sausage and butternut instead of kabocha squash. I’m blaming holiday stress and distraction. (Well, truth be told, the squash was a conscious substitution- no fabulous kabocha to be found.)
This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I doubled the recipe, used ground pork instead of pork sausage (oops!), seasoned accordingly, butternut instead of kabocha squash, and cashews instead of peanuts. I also omitted the sugar. I roasted the squash instead of steaming and sautéing it. We let the dish stand alone, but it would also be wonderful accompanied by rice. Delicious!
Yield: 4 Servings
- 1 medium butternut or kabocha squash, cut into 1-inch pieces, approximately 4 cups
- 2 tablespoons extra virgin olive oil, divided
- 1 pound (80 percent lean) ground pork
- 1 tsp coarse salt, plus more for squash
- 1/2 tsp freshly ground black pepper, plus more for squash
- dash or two of red pepper flakes, to taste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 6 garlic cloves, sliced
- 1 large shallot, chopped
- 2 serrano chiles, seeded and sliced
- 1 T finely grated peeled ginger root
- 1/4 cup fresh lime juice (from 1 large lime)
- 4 tsp fish sauce
- 4 scallions, thinly sliced
- salted, roasted peanuts or cashews and chopped cilantro, for serving, as desired
- Pre-heat oven to 425 degrees, preferably on convection roast.
- Toss squash with 1 T olive oil and season liberally with salt and pepper. Place squash on a parchment paper-lined rimmed baking sheet and roast in the oven until tender, about 25 minutes. Let cool slightly.
- Meanwhile, heat remaining 1 tablespoon of oil in a large skillet. Add pork, 1 teaspoon salt, 1/2 teaspoon ground pepper, red pepper flakes, oregano, thyme, and paprika; cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.
- Add garlic, shallot, chiles, and ginger and cook, stirring often, just until softened, about 2 minutes.
- Add roasted squash, lime juice, fish sauce, and scallions; toss to combine.
- Serve stir-fry topped with nuts and cilantro, as desired.
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Posted in Pork, Quick, Recipes
Tags: butternut squash, cashews, chile, cilantro, dinner, fish sauce, ground pork, kabocha squash, lime, peanuts, quick, scallions, serrano chiles, squash, stir fry
Mole is one of my favorite things in this world to eat. When we lived in Chicago, we would go to a restaurant that served a different type of mole every night of the week- heaven! When I saw Mario Batali make this mole on The Chew, I couldn’t wait to try it. Wonderful!! Yay! My family- especially my son- gobbled it up too. 🙂
The original recipe called for Mexican drinking chocolate, but, after an unsuccessful search for it, I substituted my favorite Trader Joe’s 72% cacao dark chocolate- perfect. According to Mario Batali, the burnt tortilla is very important for the resulting texture and smokiness of the sauce; I charred the corn tortilla on the open flame of my gas range. I also used boneless, skinless chicken thighs for convenience. The sesame seeds provided a contrasting texture in the otherwise smooth sauce. FABULOUS!!
- 8 Bone-In Skin-On Chicken Thighs or 10-12 boneless, skinless chicken thighs
- Extra Virgin Olive Oil
- 2 small White Onions (diced)
- 3 Garlic cloves (minced)
- 1 Cinnamon Stick
- 1/2 cup Peanuts
- 1/4 cup whole Almonds
- 1/4 cup Sesame Seeds
- 1 Corn Tortilla (charred and cut into 8 wedges)
- 4 large Guajillo; New Mexico; or California Chiles (stems removed)
- 3 large Dried Mulato or Ancho Chiles (stems removed)
- 1/2 cup Tomato Sauce
- 2 teaspoons Sea Salt
- 1/4 teaspoon freshly ground Black Pepper
- 2 cups Chicken Stock
- 3 ounces Mexican Drinking Chocolate or 72% cacao dark chocolate (grated)
- Cilantro (leaves only; to garnish)
- Lime Wedges (to garnish)
- Brown Basmati Rice, for serving
- Sour Cream, for serving, if desired
- In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Brown the chicken deeply on all sides and remove to a plate. Add the onions, garlic, and cinnamon to the pot and cook over medium-low for 5 minutes.
- Meanwhile, in a large bowl, combine the peanuts, almonds, sesame seeds, charred tortilla, and chiles. Pour 3 cups of boiling water over the contents of the bowl and steep for 5 minutes. Strain, reserving the liquid, remove solids to a food processor, and pulse with just enough water to create a sauce-like paste.
- Pour the paste over the onion mixture, and add the tomato sauce, salt and pepper, and bring to a boil. Add the chicken pieces and chicken stock and simmer for 10 minutes. Add the chocolate and simmer 2 more minutes. Serve with rice, sour cream, and fresh cilantro leaves and lime wedges, if desired.
Posted in Chicken (Poultry), Recipes, Sauces
Tags: almonds, ancho, ancho chiles, chicken thighs, chocolate, dark chocolate, dinner, guajillo, guajillo chiles, Mexican, mole, peanuts, sesame seeds