| ||Pollo Mole Verde
| ||Contrary to popular belief, moles aren’t just made with chocolate. “Mole” just means “sauce” in Spanish and in Mexico moles vary greatly. This dish uses the classic ingredient of pumpkinseeds with tomatillos for a nutty, complex flavour.
6 tablespoons raw pumpkinseeds (lightly toasted in a pan)
¼ teaspoon salt
½ g ground cumin
½ g ground cinnamon
½ g freshly ground black pepper
300ml chicken broth
2 tomatillos (husked removed and washed)
1 small Serrano chili, stem removed (or other hot green chili)
1 garlic clove
½ small onion, peeled and root end intact
1 tablespoon fresh coriander, chopped
2 large romaine lettuce leaves (or other large cos lettuce)
½ teaspoon vegetable or sunflower oil
4 boneless, skinless chicken breast halves
hot cooked rice
1. Place cooled, toasted pumpkinseeds, salt, cumin, cinnamon, and pepper in a spice grinder; process till finely ground. Combine mixture in a small bowl with 120ml broth. Set aside.
2. Heat a large pan over medium-high heat and add tomatillos, chili, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat to cool. Quarter tomatillos; trim root from onion; discard root. Blitz pan-roasted veg in a blender or food processor until coarsely chopped. Add 60ml broth, coriander, lettuce; process until smooth.
3. Prepare barbeque or grill. Heat ½ teaspoon oil in a pan over medium heat. Add pureed tomatillo mixture; reduce heat to low and simmer 5 minutes or until slightly thick, stirring occasionally. Stir in spice mixture and remaining broth, stirring with a whisk. Remove from heat and keep warm. Grill chicken 3 minutes each or until done. Serve chicken with rice and top with mole.