Ingredients
- 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
Directions
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.
Featured image:
Lemon grilled chicken breasts
by Pam @ flickr
Steps
1 Done | 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. |
2 Done | 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. |
3 Done | To prepare the mole, heat a medium sauté pan over medium heat. |
4 Done | Add the tomatillos and dry- roast in the pan for 5 minutes, browning them on all sides. |
5 Done | Remove the tomatillos and set them aside to cool. Then, cut them into quarters. |
6 Done | Lower the heat under the pan and add the pumpkin seeds, coriander, and cumin. |
7 Done | Toast the pumpkin seeds and spices in the pan for 3 minutes while stirring often. |
8 Done | 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. |
9 Done | Meanwhile, add the tomatillos and roasted poblanos and process for another minute, scraping down the sides of the bowl after 30 seconds. |
10 Done | Add the romaine lettuce and process for 1 minute more. On low heat, prepare a medium saucepan and add 1 tablespoon vegetable oil. |
11 Done | 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. |
12 Done | Remove the pan from the heat and add in the chopped cilantro. |
13 Done | Set aside and keep warm until ready the chicken is ready to serve. |
14 Done | Now prepare your grilled chicken breasts:Preheat a grill to medium-low. |
15 Done | Remove the chicken breasts from the marinade. |
16 Done | Season them again with vegetable oil and sauce. |
17 Done | Sprinkle some kosher salt on top, then lay the chicken breasts on the grill and cook for 3 minutes. |
18 Done | Rotate the chicken breasts 90 degrees until grill marks appear and cook for 3 more minutes. |
19 Done | Rotate the chicken over and repeat. Keep cooking until it is nicely browned and the internal temperature registers 165°F. |
20 Done | Serve the chicken immediately, with the warm mole sauce that you prepared earlier over the top. |
