Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Pumpkin Seed Mole with Chicken




Source of Recipe


Donna Rollison


Recipe Introduction


From Flavors Magazine - Whole Foods


List of Ingredients




1 quart low-sodium, gluten-free chicken broth
1 quart water
2 bay leaves
6 chicken thighs, bone in, skinless
3 chicken breasts, skinless, bone in or boneless
sea salt, to taste
ground pepper, to taste
1 1/2 pounds fresh tomatillos (about 20), papery husks removed and rinsed clean
Leaves and tender stems from 1/2 bunch cilantro, more for garnish
2 jalape�o peppers, seeded
1/2 onion, cut into chunks
1 clove garlic
1 cup roasted and salted pumpkin seeds, more for garnish
1 tablespoon vegetable oil


Recipe



Combine chicken stock and water in a pot large enough to hold all the chicken.

Add bay leaves and bring to a simmer.

Sprinkle all chicken pieces with salt and pepper and add to simmering water.

Bring the liquid back up to a light simmer, stir and cover pot.

Continue simmering for about 5 minutes, then turn off heat and let chicken finish cooking in hot liquid, covered, about 15 minutes.

Check that chicken is cooked completely before transferring to a platter while you make the sauce.

Reserve the cooking liquid.

Add the tomatillos to the cooking liquid and bring to a boil.

Cook for about 8 minutes or until tomatillos turn a darker shade of green.

Transfer tomatillos to a blender, reserving cooking liquid.

Blend tomatillos with cilantro, jalape�o, onion, garlic and pumpkin seeds until smooth.

Work in batches if necessary.

Thin with cooking liquid if desired.

Heat vegetable oil over medium heat in a pot large enough to hold the mole and the chicken pieces together.

When oil is hot, add tomatillo-pumpkin seed sauce.

Bring to a simmer.

Taste and adjust seasoning with salt, pepper and jalape�o.

When ready to serve, add chicken pieces to the sauce and reheat.

Serve immediately, spooning sauce over chicken.

Garnish with pumpkin seeds and chopped cilantro.

Author's Notes: Roasted pumpkin seeds thicken this tomatillo-based mole sauce. Serve with a side of rice for soaking up the flavorful sauce. Shred any leftover chicken and serve in warm corn tortillas with sauce spooned on top.

Serves 6 to 8