PUMPKIN SEED CHICKEN MOLE
I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried.
Provided by justcallmetoni
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 339.9, Fat 19.5, SaturatedFat 3.4, Cholesterol 60.2, Sodium 1158.6, Carbohydrate 14.8, Fiber 3.9, Sugar 6.7, Protein 28.4
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