Tag Archives: halloween menu

Holy Mole

27 Sep

More on our Halloween recipe theme.

We’re focusing on pumpkin seeds for our Halloween menus, it seems. They’re perfect in pesto, sate dipping sauce, and here, in a Mexican-themed mole.

These would be great skewered for movie marathon appetizers, or as a main course.

Chicken with Pumpkin-Seed Mole
Martha Stewart

1 1/2 pounds boneless, skinless chicken breasts (about 3), each halved
• 1 small serrano chile
• 1 small poblano chile
• 1 small white onion, cut into 1/4-inch dice
• 2 garlic cloves
• 1 cup fresh cilantro leaves, plus sprigs for garnish
• 1/2 cup plus 2 tablespoons pepitas (roasted unsalted pumpkin seeds)
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano, preferably Mexican
• 2 cups homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon coarse salt
• 2 tablespoons lime juice
• Steamed rice, for serving (optional)

Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.
Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.
Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender until a coarse paste forms.
Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.