How to Make Chicken Pumpkin Mole
By Ms. Glaze's Pommes d'Amour on March 24, 2012
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[Editor's Note: Ask ten different chefs for their recipe for mole, and you'll get ten distinctive variations on this Mexican sauce. This particular rendition uses fresh pumpkin puree as part of its flavor profile, and is lovely served over chicken. --Genie]
Chicken Pumpkin Mole!
Three different dried chilies make the base of my mole: mulato (smokey & chocolate-y), acho (sweet & mild), and pasilla (smokey with medium heat). The chilies are toasted, seeded, rehydratred, blended into a paste and cooked in lard (from the farm). To the cooked chilies I add a blended mixture of: sesame seeds, peanuts, tamarind paste, mexican chocolate, garlic, fresh pumpkin purée, brown chicken stock, sea salt, cinnamon, cloves, mexican oregano, and a little agave nectar.
Image Credit: Ms. Glaze's Pommes d'Amour, used by permission.
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