Pumpkin Seed-Crusted Chicken with Green Mole

Roasted chicken breast with a crisp, aromatic pepita crust, served with a vivid green mole prepared from charred tomatillos, poblano chillies, fresh herbs and toasted pumpkin seeds.

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Keyword: Mexican, Chicken, Chillies, Herbs, Pumpkin Seeds

Category: Main Courses

Course: Mains, Poultry

Cuisine: Mexican

Prep Time: 35

Cook Time: 20

Marinate: 15

Total Time: 1 10

Servings: Servings

Calories: 935kcal

Author: MJF

Cost: £10.00

Equipment

1 Baking Tray
1 Bowl
1 Frying Pan, for toasting seeds
1 Blender, for sauce
1 Saucepan, for cooking sauce
1 Food Processor, for grinding seeds (or use blender)

Ingredients

For the Green Mole

450 g Tomatillos, husks removed and rinsed (1 lb)
180 g Poblano Chillies, halved and deseeded (6¼ oz)
40 g Jalapeño Chilli, halved and deseeded (1½ oz)
120 g White Onion, cut into wedges (4¼ oz)
15 g Garlic cloves, peeled (½ oz)
100 g Pepitas, hulled pumpkin seeds (3½ oz)
15 g Sesame Seeds, ½ oz
25 g Fresh Coriander, leaves and tender stalks (¾ oz)
15 g Flat-Leaf Parsley, leaves only (½ oz)
8 g Fresh Epazote or Oregano, leaves only (¼ oz)
75 g Romaine Lettuce, roughly chopped (2¾ oz)
600 ml Chicken Stock, hot (20 fl oz)
30 ml Vegetable Oil 2 tbsp
15 ml Lime Juice 1 tbsp
5 g Fine Sea Salt 1 tsp, or to taste

For the Chicken

4 Chicken Breast Supremes, skin removed, approximately 180g each (6¼ oz each)
10 ml Lime Juice 2 tsp
5 ml Vegetable Oil 1 tsp
4 g Fine Sea Salt ¾ tsp
1 g Freshly Ground Black Pepper ½ tsp
2 g Ground Cumin ¾ tsp

For the Pepita Crust

120 g Pepitas (Hulled Pumpkin Seeds) (4¼ oz)
40 g Panko Breadcrumbs 1½ oz
5 g Fresh Coriander, finely chopped (¼ oz)
3 g Lime Zest 1 tsp
2 g Ground Coriander ¾ tsp
1 g Ground Cumin ½ tsp
2 g Fine Sea Salt ⅓ tsp
30 g Dijon Mustard 1½ tbsp
1 each Egg White, lightly beaten
20 ml Vegetable Oil 1 tbsp plus 1 tsp

For Presentation

40 g Pepitas, toasted (1½ oz)
20 g Fresh Coriander leaves ¾ oz
1 each Lime, cut into wedges

Instructions

Prepare the Green Mole

Arrange the tomatillos, poblano chillies, jalapeño chilli, onion and garlic on a roasting tray. Roast at 220°C (425°F) for 20–25 minutes, turning once, until the vegetables are softened and lightly charred.
Transfer the poblano chillies to a covered bowl and leave for 10 minutes. Remove the loosened skins without rinsing away the roasted flavour.
Toast the pepitas in a dry frying pan over medium heat, stirring continuously, until lightly golden and beginning to pop. Transfer immediately to a tray.
Toast the sesame seeds separately until pale golden.
Place the roasted vegetables, toasted pepitas, sesame seeds, coriander, parsley, epazote, romaine lettuce and 300ml chicken stock (10 fl oz) in a blender. Blend thoroughly until smooth.
Heat the vegetable oil in a wide saucepan over medium heat. Add the blended mole and cook for 8–10 minutes, stirring regularly, until the sauce darkens slightly and loses its raw herbal aroma.
Gradually add the remaining chicken stock until the mole has a smooth, spoon-coating consistency. Simmer gently for 12–15 minutes.
Add the lime juice and adjust the seasoning. Keep the mole warm over very low heat.

Prepare the Chicken

Reduce the oven temperature to 190°C (375°F).
Pat the chicken dry. Combine the lime juice, vegetable oil, salt, black pepper and cumin. Rub the seasoning evenly over the chicken and leave for 15 minutes.
Place the pepitas for the crust in a food processor and pulse until coarsely ground. Retain some larger pieces to provide texture.
Combine the ground pepitas with the panko breadcrumbs, chopped coriander, lime zest, ground coriander, cumin and salt.
Mix the mustard and egg white together. Brush a thin, even layer over the upper surface of each chicken breast.
Press the pepita mixture firmly onto the mustard-coated surface, ensuring an even crust.
Heat the vegetable oil in a large ovenproof frying pan over medium-high heat. Place the chicken in the pan with the crust facing upwards. Sear the underside for 2–3 minutes without moving the portions.
Transfer the pan to the oven and roast for 14–18 minutes, or until the chicken reaches a core temperature of 74°C (165°F).
Rest the chicken for 5 minutes before slicing.

Presentation

Spoon the green mole generously onto each warmed plate.
Slice the chicken diagonally and arrange it over the mole with the pepita crust facing upwards.
Finish with toasted pepitas, fresh coriander leaves and a lime wedge.
Serve with roasted sweet potato, charred corn, Mexican-style rice or warm corn tortillas.

Notes

Pepitas are hulled green pumpkin seeds. They are used in three distinct ways in this recipe: toasted and blended into the mole, coarsely ground for the chicken crust and toasted whole for the garnish.
The crust should be coarse rather than finely powdered. Larger pieces provide a more pronounced pumpkin seed flavour and a better textural contrast.
Do not sear the crusted surface of the chicken directly in the pan. The pepitas can scorch before the chicken is fully cooked.
The green mole should be smooth, vibrant and gently thickened by the ground pepitas. It should not resemble a heavy nut paste.
The mole may be prepared up to two days in advance. Cool rapidly, refrigerate and reheat gently with additional chicken stock as required.
Epazote provides an authentic herbal character but may be replaced with fresh oregano when unavailable.

Nutrition

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Pumpkin Seed-Crusted Chicken with Green Mole