Chicken With Pumpkin Seed Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Americas | Chicken, Vegetables | 1 | Servings |
INGREDIENTS
| 4 | Roasting chicken | |
| 4 | c | Hot chicken stock, or more |
| if needed | ||
| 3/4 | c | Pumpkin seeds |
| 8 | Black peppercorns | |
| 1/8 | t | Cumin seeds |
| 2 | To 3 tomatillos, or green | |
| tomatoes | ||
| 2 | To 4 hot green chilies | |
| jalapeno or serrano | ||
| Roasted, peeled and seeded | ||
| 4 | Green onions, with tops | |
| 2 | c | Garlic, mashed |
| 2 | T | Chicken fat, or lard |
| 1 | Young radish leaves, or | |
| mustard greens | ||
| 2 | Romaine lettuce leaves | |
| 4 | Sprigs fresh coriander | |
| cilantro |
INSTRUCTIONS
Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken from stock and let it cool enough to carve it. Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine. Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer. Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of their liquid and blend to a smooth thick puree. Chop all the remaining ingredients and add them to the blender. Add chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid. Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. If possible,let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the chili diminishes. Reheat gently so that sauce does not boil. Serve hot or at room temperature. Posted by bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #235 Date: Tue, 1 Oct 1996 03:16:00 +0000 From: Marina <thecollector@worldnet.att.net> NOTES : If the Indians of the Americas gave Spain its first turkey, Spain the Indians their first domesticated chicken. The results of such culinary crossing are birds of both kinds simmered in rich sauces called mole. The word means a mixture of any kind, and one of the best mixtures is made of Indian squash or pumpkin seeds to flavor Spanish chicken. The sauce below would be called a green mole, or mole verde, because it has everything green about it: green pumpkin seeds, green chilies, green Mexican tomatillos, and even radish and romaine greens. The flavor is as gentle and unusual as the color
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Nutrition (calculated from recipe ingredients)
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Calories: 1166
Calories From Fat: 299
Total Fat: 33.6g
Cholesterol: 321.2mg
Sodium: 2862mg
Potassium: 2776.1mg
Carbohydrates: 68.1g
Fiber: 11.6g
Sugar: 19.5g
Protein: 141.8g