Ingredients
- 1 cup shelled pumpkin seeds (Note: very important that these are shelled!)
- 1 teaspoon cumin seeds
- 1/2 teaspoon dried Mexican oregano
- 1 onion, chopped
- 1 bunch cilantro, stems and leaves
- 2 jalapenos, seeded and finely chopped
- 2 cloves garlic
- 2 romaine lettuce leaves
- 5 tomatillos, husked, washed coarsely chopped
- Radish tops
- 1 chicken cut into 8 pieces
- 3 tablespoons vegetable oil
- 2 1/2 cups chicken stock
- Salt
- Black pepper
- Pinch cinnamon, optional
- Cooked rice, as an accompaniment
- Sliced radishes, for garnish
Directions
In a large skillet over low heat, toast pumpkin seeds, cumin seeds, and oregano until fragrant and pumpkin seeds begin to pop, 6 to 7 minutes. Reserve 2 tablespoons toasted seeds, and transfer the remaining seeds to a blender or spice grinder and process until finely ground. Set aside.
In the bowl of a food processor, combine onion, cilantro, jalapenos, garlic, lettuce, tomatillos, and radish tops and puree until smooth.
In a large skillet or Dutch oven, brown chicken on all sides in vegetable oil over medium high heat, about 10 minutes, turning the pieces as they cook. Transfer chicken to a platter.
Add the pureed vegetables to the hot skillet and cook for 3 to 4 minutes. Stir in chicken stock and ground seeds, and bring to a boil. Reduce heat to a simmer and cook until thickened, 10 to 15 minutes. Season, to taste, with salt and pepper, and add the cinnamon, if desired. Add the chicken pieces to the pan and return to a boil. Reduce the heat to a simmer, and cook, partially covered, until the chicken is cooked through and tender, about 40 minutes.
Serve over white rice with sliced radishes and reserved toasted pumpkin seeds.
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By msdama_8223275
san bruno, CA
on April 20, 2008
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Great flavor, nice texture (of the sauce and the chicken, and surprisingly easy to make. It looked like a lot of ingredients and steps but it actually came together quickly and I had plenty of time to make the rice while the chicken was simmering in the sauce.
By jschumacher68_9...
Columbus, OH
on December 11, 2007
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I was nervous about making this dish the first time, and taking it to a dinner party. I saw Emeril make this on his show, and thought it was something different no one else would bring. I was very pleased, it turned out well, and I would definately make this dish again. It does take a bit of time to do all of the prep work, but I thought that it was worth it.
By Ms. Kira
Greenville, SC
on November 21, 2006
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This was easily the best chicken I've ever made, and I've been cooking since I was 10 years old. I did use 12 drumsticks instead of a whole chicken, but it turned out fine, just make sure you have a BIG pan. Also, putting all those greens in the food processor was a little hard, and the top cilantro & lettuce refused to grind. I had to keep pushing them down and then regrinding, and I was worried the sauce would turn to mush, but it was fine. You could probably grind it forever and it would be ok. I think in the episode Emeril actually added oil to the mole (sauce, but I didn't since the recipe didn't call for it. I did use extra chicken stock, but I still didn't have enough sauce to cover all the rice I made (2 cups. I would suggest making more sauce because it's the best thing you've ever tasted and everyone will want more and more over their rice and/or chicken. This recipe really kicked @$$ and I recommend everyone try it out immediately. That's all for now! ~Kira
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