Chicken Braised In Pumpkin Seed Mole Verde

Recipe Ingredients

1 cup	110g / 3.9oz	Shelled pumpkin seeds
		= (very important these are shelled)
1 teaspoon	5ml	Cumin seeds
1/2 teaspoon	2.5ml	Dried Mexican oregano
1		Onion - chopped
1		Cilantro, stems and leaves
2		Jalapeños - seeded, and
		Finely chopped
2		Garlic cloves
2		Romaine lettuce leaves
5		Tomatillos - husked, washed,
		And coarsely chopped
		Radish tops
1		Chicken - cut into 8 pieces
3 tablespoons	45ml	Vegetable oil
2 1/2 cups	592ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cinnamon - (optional)
		Cooked rice - as an accompaniment
		Sliced radishes - for garnish

Recipe Instructions

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, jalapeños, 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.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A36) - from the TV FOOD NETWORK

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