Chicken with Pumpkin-Seed Mole

Preparation

1. Step 1

   Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and tent loosely with foil. Discard water.

   Step 2

   Roast both chiles directly over the flame of a gas-stove burner on high heat, turning with tongs, until blackened all over. (Alternately, place chiles under the broiler, turning often, until skin has charred.) Transfer the chiles to a bowl, and cover with plastic wrap. Let steam 15 minutes. Using paper towels, rub off skins, then remove stems, seeds, and ribs.

   Step 3

   In a blender, puree roasted chiles, onion, garlic, cilantro leaves, cumin, oregano, toasted pumpkin seeds, and 1/2 cup broth to form a coarse paste.

   Step 4

   Heat oil in a medium skillet over medium. Add chile paste, and cook, stirring constantly, until very thick, about 8 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups broth into paste until incorporated. Add 1/2 teaspoon salt and the lime juice.

   Step 5

   Add chicken to sauce in skillet. Cook over medium-low heat, turning occasionally, until just heated through, about 5 minutes (do not let simmer, or sauce will “break,” or separate).

   Step 6

   With tongs, transfer chicken to a cutting board, let excess sauce drip back into pot, and slice in half crosswise. Divide chicken evenly among four plates, spoon sauce on top, and garnish with cilantro sprigs.

2. Nutrition Information

   Step 7

   (Per Serving)

   Step 8

   Calories: 294

   Step 9

   Saturated Fat: 2.6g

   Step 10

   Unsaturated Fat: 10.5g

   Step 11

   Cholesterol: 67mg

   Step 12

   Carbohydrates: 7.2g

   Step 13

   Protein: 36g

   Step 14

   Sodium: 222mg

   Step 15

   Fiber: 2g