Chicken Mole Verde

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.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1067
• Protein: 76 g
• Carbs: 19 g
• Fat: 68 g

Ingredients

• 1.2 kg Chicken thigh ( cut into pieces )
• 200 g Squash graine ( whole )
• 500 g Green tomato ( washed and halved )
• 1 piece Yellow onion ( quarters )
• 3 piece Garlic ( peeled cloves )
• 2 piece Hot chili pepper ( seeded )
• 4 piece Romaine lettuce ( inner leaves )
• 1 piece Coriander ( fresh bunch )
• 3 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 750 ml Chicken broth ( warm )
• 250 g Tomatillos ( husk and wash )

Instructions

1. Toasting the seeds

   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. Preparing the green base

   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. Searing the meat

   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. Cooking the mole

   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. Final herb binding

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The sauce thickens as it cools; loosen it with a bit of water when reheating.