Chicken with Pumpkin-Seed Mole

Name: Chicken with Pumpkin-Seed Mole
Yield: serves 6
Ingredients: 3 boneless, skinless chicken breast halves (about 6 ounces each); 1 small serrano chile; 1 small poblano chile; 1 small white onion, cut into 1/4-inch dice; 2 garlic cloves; 1 cup cilantro leaves, plus sprigs for garnish; 1/2 teaspoon ground cumin; 3/4 teaspoon dried oregano, preferably Mexican; 1/2 cup raw hulled pumpkin seeds (pepitas), toasted (page 57); 2 cups homemade or reduced-sodium store-bought chicken broth; 1 tablespoon neutral-tasting oil, such as canola or safflower; Coarse salt; 2 tablespoons fresh lime juice (from 2 to 3 limes)

January 26, 2012

This rich pumpkin-seed sauce, based on traditional Mexican moles, is made with green herbs, and is just as satisfying as cheese- or cream-based sauces but contains far less saturated fat and fewer calories. Serve the dish with rice for an authentic accompaniment.

Recipe notes

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