Chicken Mole Verde
Ingredients
- 1.2 kgChicken thigh (cut into pieces)
- 200 gSquash graine (whole)
- 500 gGreen tomato (washed and halved)
- 1 pcYellow onion (quarters)
- 3 pcGarlic (peeled cloves)
- 2 pcHot chili pepper (seeded)
- 4 pcRomaine lettuce (inner leaves)
- 1 pcCoriander (fresh bunch)
- 3 tbspSunflower oil
- 1 pinchGray sea salt
- 750 mlChicken broth (warm)
- 250 gTomatillos (husk and wash)
Method
Tender chicken coated in a smooth emerald green sauce. The deep aroma of toasted pumpkin seeds meets the bright acidity of green tomatoes and fresh blended herbs.
- 1
In a very hot dry skillet, toss the pumpkin seeds. Stir constantly until they start to pop like popcorn and a nutty aroma is released. They should be lightly browned but not burnt.
- 2
Wash the green tomatoes, tomatillos, lettuce, and chili. Coarsely blend with the onion, garlic, and toasted pumpkin seeds. Add a little chicken broth to help the blades. Aim for a thick paste texture.
- 3
In a pot with sunflower oil, brown the chicken pieces on all sides. The skin should be golden brown. Remove the chicken and set aside.
- 4
In the same pot, pour in the green paste. Sauté for 5 minutes, scraping up the juices. Return the chicken, cover with chicken broth, and simmer over low heat. The sauce should thicken until it generously coats the back of a spoon.
- 5
Five minutes before serving, blend the fresh cilantro with a bit of the sauce and stir it into the pot. This gives a boost to the color and flavor. Adjust the seasoning with sea salt.
Frequently asked questions
How do you get this dish right?
- Do not skip toasting the seeds; that's where the entire depth of the dish comes from.
- If the sauce is too acidic, a pinch of sugar can balance it out.
- The mole must 'fry' in the pot before adding liquid to develop the aromas.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce thickens as it cools; loosen it with a bit of water when reheating.
