Ingredients
The following ingredients have 4 Servings
- 4 chicken thighs; boneless/skinless
- Extra virgin olive oil
- 1/4 tsp . granulated garlic
- 1/4 tsp . dried thyme
- ? tsp. cinnamon
- ? tsp. coriander
- 1/2 tsp . cumin
- 1/4 tsp . black pepper
- 1/4 tsp . salt
- 1/2 tsp . oregano
- 1/4 tsp . chili powder
- 1-15 oz . can pure pumpkin puree ((not pumpkin pie filling))
- 1/4 tsp . dried ground sage
- 1/4 tsp . thyme
- ? tsp. sugar
- 2 tbsp . chicken broth
- 1/2 tsp . cumin
- Pinch of cinnamon
- 2 gloves garlic; minced/grated
- Salt and pepper to taste
- Pizza dough
- Kale; torn into pieces
- 1 red bell pepper; thinly sliced
- Feta cheese
Instruction
- Mix all the herbs and spices together for the chicken.
- Rub the mixture into both sides of the chicken thighs.
- On medium high heat, add olive oil to a skillet.
- Once the skillet is hot, sear each chicken thigh.
- Cook on each side for about 2 minutes.
- Remove and allow to rest on a cutting board.
- Meanwhile, add the pumpkin sauce ingredients to a saucepan.
- Mix well over a medium heat.
- Warm through and set aside.
- Tear the kale, slice the bell pepper, and crumble the cheese.
- Once the chicken has rested, slice it into strips.
- It might still be a bit pink on the inside; that is ok, it will finish cooking in the oven.
- Roll out the dough ball to the desired thinness.
- Using a pastry brush, brush the edges or crust of the dough with olive oil.
- Take two hearty kitchen tablespoons of pumpkin sauce and spread around the dough, stopping at the olive oil border.
- Evenly spread a handful of chicken over the sauce.
- Add the torn kale, red peppers, and top with a healthy dose of feta cheese.
