Ingredients
- 3 lbs chicken thighs
- 3 cup red onion diced
- 2 cup organic pumpkin puree
- 1 cup water
- 1/4 cup organic virgin coconut oil melted
- 28 ounces organic tomato paste
- 1 green bell pepper roasted and diced
- 1 serrano Chile pepper roasted and diced
- 1 Cinnamon stick
- 1 tsp cumin ground
- 1 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp cloves
Servings:
Instructions
- Heat coconut oil in a large frying pan oven over medium-high heat.
- Add chicken and brown on all sides, should take between – 6-8 minutes, remove to platter.
- Add your green pepper, serrano pepper, cinnamon, cumin, paprika, allspice, nutmeg, and cloves and stir constantly for 2 minutes.
- Add in your tomatoes and water (you can use broth too) and mix well.
- Place all of your chicken in this sauce, cover and simmer over medium-low heat until chicken is very tender. 30-40 Minutes.
- Transfer your chicken to a platter and tent with aluminum foil to keep warm.
- Add your red wine vinegar, tomato paste, and organic pumpkin to your sauce and simmer and stir until reduced to sauce consistency which should take about 10 minutes.
- Season with salt and pepper if desired.
- Serve over a bed of spaghetti squash topped with your chicken thighs.
- Enjoy