Pumpkin Seed Chicken Mole

Recipe by justcallmetoni
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a dry cast-iron skillet over low heat.
  • Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
  • Do not brown.
  • Set aside to cool and then grind in a blender or food processor to a powder.
  • Reserve.
  • Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
  • Puree until smooth.
  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large saucepan over high heat.
  • Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
  • Stir in the stock, reduce the heat and simmer 10 minutes.
  • Turn the heat up to high and bring to a boil.
  • Stir in the ground nut mixture and remove from the heat.
  • Puree in a food processor or blender, in batches if necessary.
  • 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.
  • Place the chicken breasts in the sauce and bring to a boil over moderate heat.
  • Cover with foil, transfer to the oven and bake 20 minutes.
  • Serve the chicken and sauce over a bed of white rice.
  • Sprinkle the radish slices over the top.
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