- 1 tablespoon Tamarind paste
- 13 tablespoon Vegetable oil
- 1/2 teaspoons chopped Garlic
- 1/2 cup chopped Onion
- 6 tablespoons chopped fresh Cilantro
- 1 teaspoon Spice blend
- 4 skinless Boneless chicken breast halves
- 4 Tomatilloshusks removed and rinsed
- 1/2 cup hulled raw Pumpkin seeds
- 1/2 teaspoon ground Coriander
- 1/2 teaspoon ground Cumin
- 1 peeled Garlic cloves
- 2 poblano chile
- 1 cup roughly chopped romaine Lettuce leaves
- 1/2 teaspoon Kosher salt
- 1/2 cups Chicken broth
This is a significant and delicious meal, fit for a dinner party or a festive event.
The grilled chicken breasts are smothered in a melty tasty green mole which could also be served for dipping.
The sauce adds extra deliciousness to the chicken breasts; your guests will enjoy every bite.
Lemon grilled chicken breasts
by Pam @ flickr
In a small bowl, whisk all together with the tamarind paste, 1 ⁄2 cup of the vegetable oil, the chopped garlic, 1 ⁄4 cup of the chopped onion, the 2 tablespoons chopped cilantro, and the 1 teaspoon Southwest Essence.
In a large resealable bag, place the chicken breasts and pour the tamarind marinade on top, seal it and refrigerate for at least 2 hours or overnight.
To prepare the mole, heat a medium sauté pan over medium heat.
Add the tomatillos and dry- roast in the pan for 5 minutes, browning them on all sides.
Remove the tomatillos and set them aside to cool. Then, cut them into quarters.
Lower the heat under the pan and add the pumpkin seeds, coriander, and cumin.
Toast the pumpkin seeds and spices in the pan for 3 minutes while stirring often.
Put all the seeds to the bowl in a food processor, add the garlic cloves and the remaining 1 ⁄4 cup chopped onion, and process for 1 minute while scraping down the sides of the bowl after 30 seconds.
Meanwhile, add the tomatillos and roasted poblanos and process for another minute, scraping down the sides of the bowl after 30 seconds.
Add the romaine lettuce and process for 1 minute more. On low heat, prepare a medium saucepan and add 1 tablespoon vegetable oil.
Once the saucepan is hot, add the mole and cook for 5 minutes. Season with kosher salt, and add chicken broth. Simmer the mole while stirring it occasionally until it becomes thick.
Remove the pan from the heat and add in the chopped cilantro.
Set aside and keep warm until ready the chicken is ready to serve.
Now prepare your grilled chicken breasts:
Preheat a grill to medium-low.
Remove the chicken breasts from the marinade.
Season them again with vegetable oil and sauce.
Sprinkle some kosher salt on top, then lay the chicken breasts on the grill and cook for 3 minutes.
Rotate the chicken breasts 90 degrees until grill marks appear and cook for 3 more minutes.
Rotate the chicken over and repeat. Keep cooking until it is nicely browned and the internal temperature registers 165°F.
Serve the chicken immediately, with the warm mole sauce that you prepared earlier over the top.