Culinary Tip of the Week: Pumpkin Seeds

Chicken Mole


3 whole dried ancho chilies
3 whole dried mulato chilies
1½ cups boiling water
¼ cup sesame seeds, toasted, plus 3 additional TBS for garnish
3 whole cloves
1 tsp. cinnamon
1 TBS coriander seed
3 tsp. cumin seeds
⅛ cup vegetable oil
1/3 cup pumpkin seeds
¼ cup raisins
½ cup dried apricots, chopped
8 whole chicken legs
½ tsp. salt
½ cup chopped yellow onion
2 cloves garlic, chopped
1 TBS tomato paste
1½ oz. dark Mexican chocolate, coarsely chopped (preferably El Rey)
1½ cup chicken stock
Cilantro sprigs for garnish

Place chilies in a bowl, cover with boiling water, and let stand 30 minutes. Set aside.

Toast sesame seeds in a large dry skillet, about 30 seconds. Remove. Set aside the 3 TBS for garnish. 

Combine cloves, cinnamon, coriander seeds, and cumin seeds. Toast in the same skillet until they become fragrant, about 45 seconds. Remove and let cool. Add oil to skillet and heat until hot.  Add pumpkin seeds and cook until they begin to pop and turn golden brown. Remove with slotted spoon and drain on paper towel.

Next add the onions and cook until soft, approximately 3 minutes.  Add the garlic for one more minute of cooking. Remove onions and garlic with a slotted spoon and drain.

Add the raisins and apricots to skillet and cook until they have puffed up, about 5 minutes. Remove and set aside.

Heat a large skillet over medium high heat with just a coating of oil in the bottom of the pan.  Salt and pepper the chicken legs well and add to the hot skillet. Be careful not to crowd the chicken in the pan or you will steam the chicken versus searing it on both sides.  Depending on the size of your pan, you may need to cook the chicken in two batches.  Cook chicken until nicely browned, about 5 minutes on each side. To get a nice sear on each side, DO NOT flip the chicken until it releases easily from the pan.  If you attempt to turn it too quickly you will tear the chicken allowing the juices to escape.  Once this is accomplished, remove chicken and set aside.

In a food processor, process the raisins and apricots until finely ground.  Add pumpkin seeds and process until finely ground. Add onion and garlic and process until finely ground.

Place the sesame seeds, cinnamon, coriander, cumin seeds and cloves in a spice mill and process to a fine powder. Add the spice mixture to the above mixture. Add chilies and one-third of the water to process along with tomato paste. Puree until smooth. Add more water if mixture is too thick.

Heat a heavy bottomed pan with a lid. Heat approximately 1 TBS of oil in the pan before adding the mole.  Add mixture from processor and cook, stirring for 5 minutes, over medium heat. Add chocolate and stir until melted, about 3 minutes. Gradually add chicken stock and cook, stirring about 5 minutes.  

Add the chicken and reduce heat to low. Cover and simmer on low heat, about 45 minutes until tender.  You may want to check the chicken at the half way point to make sure the sauce and/or the chicken aren’t sticking to the pan.  Place chicken on platter with sauce and garnish with toasted sesame seeds and cilantro sprigs.