Pumpkin Seed Chicken Mole

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup raw pumpkin seeds or 1/2 cup pepitas
• 1 teaspoon cumin seed
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon dried mexican oregano
• 10 tomatillos, husked, washed and quartered
• 1 serrano chili
• 2 garlic cloves, peeled
• 2 romaine lettuce leaves
• 1/8 teaspoon ground cinnamon
• 1 bunch cilantro, stems and leaves
• 2 radish tops
• 1 small onion, quartered
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 2 cups chicken stock
• 3 large boneless skinless chicken breast halves
• 1 bunch radish, thinly sliced, for garnish

Recipe

• 1 place a dry cast-iron skillet over low heat.
• 2 toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
• 3 do not brown.
• 4 set aside to cool and then grind in a blender or food processor to a powder.
• 5 reserve.
• 6 combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
• 7 puree until smooth.
• 8 preheat the oven to 350 degrees f.
• 9 heat the olive oil in a large saucepan over high heat.
• 10 standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
• 11 stir in the stock, reduce the heat and simmer 10 minutes.
• 12 turn the heat up to high and bring to a boil.
• 13 stir in the ground nut mixture and remove from the heat.
• 14 puree in a food processor or blender, in batches if necessary.
• 15 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.
• 16 place the chicken breasts in the sauce and bring to a boil over moderate heat.
• 17 cover with foil, transfer to the oven and bake 20 minutes.
• 18 serve the chicken and sauce over a bed of rice.
• 19 sprinkle the radish slices over the top.