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Chicken Braised In Pumpkin Seed Mole Verde Recipe

by Global Cookbook

Ingredients

1 c. shelled pumpkin seeds (very important these are shelled) 1 tsp cumin seeds 1/2 tsp dry Mexican oregano 1 x onion minced 1 bn cilantro, stems and leaves 2 x jalapenos seeded, and finely minced 2 x garlic cloves

2 x romaine lettuce leaves 5 x tomatillos husked, washed, and coarsely minced Radish tops 1 x chicken cut into 8 pcs 3 Tbsp. vegetable oil 2 1/2 c. chicken stock Salt to taste Freshly-grnd black pepper to taste 1 pch cinnamon (optional) Cooked rice as an accompaniment Sliced radishes for garnish

Directions

1. In a large skillet over low heat, toast pumpkin seeds, cumin seeds, and oregano till fragrant and pumpkin seeds begin to pop, 6 to 7 min. Reserve 2 Tbsp. toasted seeds, and transfer the remaining seeds to a blender or possibly spice grinder and process till finely grnd. Set aside.
2. In the bowl of a food processor, combine onion, cilantro, jalapenos, garlic, lettuce, tomatillos, and radish tops and puree till smooth.
3. In a large skillet or possibly Dutch oven, brown chicken on all sides in vegetable oil over medium-high heat, about 10 min, turning the pcs as they cook. Transfer chicken to a platter.
4. Add in the pureed vegetables to the warm skillet and cook for 3 to 4 min. Stir in chicken stock and grnd seeds, and bring to a boil. Reduce heat to a simmer and cook till thickened, 10 to 15 min. Season, to taste, with salt and pepper, and add in the cinnamon, if you like. Add in the chicken pcs to the pan and return to a boil. Reduce the heat to a simmer, and cook, partially covered, till the chicken is cooked through and tender, about 40 min.
5. Serve over white rice with sliced radishes and reserved toasted pumpkin seeds.
6. This recipe yields 4 to 6 servings.

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