(Pollo en mole verde de pepitas)

Green Pumpkin Seed sauce is one of the seven classic moles (gravies) of Oaxaca, Mexico. Like most nuts and seeds, pepitas (pumpkin seeds) are high in fat, so they have been reduced the amount of the seeds and increased the amount of green vegetables. This has been adapted from Steven Raichlen’s Healthy Latin Cooking.

Chicken

• 4 boneless skinless chicken breast halves (1-1/4 pounds total) trimmed
• of all visible fat
• 1 onion, quartered
• 3 cloves garlic
• 1 2" piece poblano chile pepper (use plastic gloves when handling) or a
• green pepper
• 1 sprig fresh cilantro
• 3 cups fat free chicken broth

Sauce

• 8 fresh tomatillos, husked and rinsed
• 2-4 jalapeno chile peppers, halved (again use plastic gloves)
• 3 scallions, cut into 1" pieces
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh flat leaf parsley
• 2 leaves romaine lettuce, thinly sliced
• ¼ cup hulled pumpkin seeds, toasted
• ½ t. ground cumin (I prefer 1 t.)
• 1 T. chili ancho powder (my addition)
• 1 fresh poblano chile, seeded and chopped (my addition)
• 2 T. lime juice
• 1 T. olive oil
• 2 sprigs epazote, finely chopped
• Salt and ground pepper
• 4 sprigs fresh cilantro

To make the chicken: In a large saucepan over medium high, combine the chicken, onions, garlic, chile pepper or bell pepper, cilantro sprig, and stock. Simmer for 10 minutes, or until chicken is no longer pink in the center. Transfer the chicken to a plate and cover to keep warm. Keep 2-1/2 cups of the broth and the vegetables in the saucepan.

To make the sauce: Add the tomatillos, chile peppers, and scallions to the saucepan. Simmer over medium heat for 8 minutes, or until the tomatillos are softened. Remove from heat. Stir in half of the chopped cilantro, half of the parsley, the lettuce, pumpkin seeds, cumin, and 1 T. lime juice. Working in batches, transfer to a blender. Puree until smooth. Heat the oil in a large saucepan (deep) over medium heat. Add the pureed pumpkin-seed mixture. Cook, stirring occasionally, for 10 minutes. Stir in the epazote (if using), the remaining chopped cilantro, the remaining parsley and the remaining 1 T. lime juice. Cook for 5 minutes, or until thick and fragrant. Season with salt and freshly ground pepper.

Add the chicken to the sauce. Cook for 3 to 5 minutes, or until a meat thermometer inserted in the center of a breast half registered 165F. Transfer to plates or a platter. Garnish each chicken breast with a cilantro sprig.

I serve this over basmati white rice seasoned with chile pepper flakes.

Per serving:

calories: 376

Total Fat: 13.9

Saturated Fat: 2.7

Cholesterol: 120