Green Pumpkin Seed Mole with Poached Chicken

What you need

• 900 g (2 lb) bone-in chicken thighs
• 1 white onion, halved
• 2 tsp salt, plus more to taste
• 100 g (3/4 cup) hulled pumpkin seeds
• 40 g (1/4 cup) sesame seeds
• 3 allspice berries
• 6 black peppercorns
• 1 whole clove
• 1/2 tsp cumin seeds
• 1 corn tortilla
• 300 g (10 oz) tomatillos, husked and rinsed
• 2 poblano peppers
• 2 jalapeños
• 3 cloves garlic, unpeeled
• 80 g (3 oz) romaine lettuce leaves, torn
• 1 bunch cilantro, about 30 g, thick stems trimmed
• 1 tsp dried oregano
• 3 tbsp vegetable oil

Method

Restated from the original video

1. 1

   Put the chicken in a pot with half of the white onion and 2 tsp salt. Cover with water and bring to a gentle simmer. Cook until it reaches 74 °C (165 °F) inside, 25-30 min.

2. 2

   Lift out the chicken and strain the poaching liquid. Keep about 700 ml of the liquid.

3. 3

   Toast the pumpkin seeds in a dry skillet over medium heat, stirring, until puffed and fragrant, 3-5 min. Pull the pan off the heat if they start to pop hard. Tip into a bowl.

4. 4

   Toast the sesame seeds in the same pan until golden, 2-3 min. Add them to the bowl.

5. 5

   Toast the cumin seeds, clove, peppercorns and allspice for 1 min. Add them to the bowl and cool completely.

6. 6

   Grind the cooled seeds and spices to a fine, sandy powder in a spice grinder or blender, working in batches if needed.

7. 7

   Toast the tortilla in the dry pan for 30-60 seconds per side, until blistered in spots. Tear it into pieces.

8. 8

   Char the tomatillos, poblanos, jalapeños, garlic and the other half of the white onion in the dry pan over medium-high heat, turning often, until blackened in spots, 8-10 min.

9. 9

   Put the peppers in a bowl, cover and steam for 10 min. Peel off the skins and discard the seeds and stems. Peel the garlic.

10. 10

    Blend the charred vegetables, tortilla, lettuce, cilantro, oregano and 250 ml of the poaching liquid until completely smooth.

11. 11

    Heat the oil in a wide pot over medium heat. Stir in the ground seed mixture and cook for 2-3 min, until it smells nutty and looks glossy. Do not let it brown.

12. 12

    Pour in the green purée, which will spatter, and stir. Simmer gently for 10 min, adding poaching liquid as needed until the sauce is thick like heavy cream. Season with salt.

13. 13

    Add the chicken and simmer for 10 min, turning once, until heated through. Serve with the sauce spooned over.

Imported from mahatmarice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.