Pumpkin Seed Chicken Mole
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
53
Sourness
43
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Raw Pumpkin Seeds1 tsp
Cumin Seed1 tsp
Cracked Black Pepper1 tsp
Mexican Oregano (dried)1 tsp
Ground Cinnamon1 small
Onion (quartered)1.5 tsps
Salt2 tbsps
Olive Oil2 cups
Chicken StockDirections:
1
In a dry cast-iron skillet toast pumpkin seeds, cumin seeds, pepper and oregano over a low heat, shaking the pan occasionally
2
Heat until aromas are released, about 5 minutes
3
Remove before seeds begin to brown and set aside to cool
4
In a blender grind mixture until a powder forms
5
In blender or food processor puree tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt until smooth
6
Preheat oven to 350 degrees
7
In a large saucepan heat olive oil over a high heat
8
Carefully, pour in pureed tomatillo mixture, and let sizzle for 30 seconds
9
Stir in stock
10
Reduce heat and simmer for 10 minutes
11
Turn up the heat to high and bring to a boil
12
Stir in ground nut mixture and remove from the heat
13
Puree in a food processor or blender, in batches, if necessary
14
Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish
15
Place the chicken breasts in the sauce and bring to a boil over moderate heat
16
Cover with foil and bake for 20 minutes
17
Serve the chicken and sauce over a bed of white rice
18
Sprinkle radish slices over the top