1/2 c slivered almonds
1/4 c hulled pumpkin seeds
3/4 t ground cumin
1 c popped popcorn
2 garlic cloves
4 fresh jalapenos or serranos
1 t salt
1 t ancho chile powder
1 t cocoa
1 t ground coriander
1 t black pepper
1 sliced medium sized onion
3 c chicken broth
4 bone in chicken breasts with skin or 8 bone in thighs with skin
3 T sunflower oil
Toast almonds in a dry skillet over low heat, shaking until golden. Add pumpkin seeds and toast for a few minutes but don’t burn.
Place nuts and seeds in a food processor with popcorn, garlic, chilies, salt, chile powder, cocoa, coriander and pepper. Grind to a fine textured paste.
In skillet, heat 3 T sunflower oil over medium high heat. Add chicken that has been seasoned with salt and pepper. Brown chicken and remove from skillet.
Add sliced onion to pan with chicken broth. Heat to boiling and slowly whisk in nut paste to make a gravy styled sauce. Simmer for 5-10 minutes until thickened and reduced. Whisk from time to time so that the nut paste does not stick to the bottom of the pan.
Add chicken pieces back to pan and simmer over low heat for 20-40 minutes until cooked.
To reheat: I left this in the skillet, covered it with foil and refrigerated it. Then I brought this back to room temperature, and reheated it covered in a 350 degree oven for about 30 minutes until gravy was bubbly. If you do want to reheat it, err on the side of chicken being a touch under cooked when you remove it from the stove top.
Notes: To make popcorn, take 1/4 c popcorn kernels, place them in a brown paper lunch bag with the top rolled down twice. Then place in the microwave for 2 :30 minutes on high. My popcorn popped just fine and I had leftovers to eat as I cooked!
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