Pumpkin seeds thicken this Oaxaca chicken mole into a green nutty sauce that clings to every piece.
25 min prep 45 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Toast the pumpkin seeds in a dry pan for 4 minutes and remove them when they begin to pop.
Char the tomatillos, peppers, onion, and garlic for 8 minutes.
Blend the softened vegetables with the pumpkin seeds, cilantro, sesame, salt, and chicken stock until smooth.
Cook the sauce in a pot for 12 minutes, stirring so the seeds do not stick to the bottom.
Add the cooked chicken pieces to the sauce and cook over low heat for 10 minutes.
Rest the mole for 5 minutes and serve with hot tortillas.
💡 Tip: Briefly toasting the pumpkin seeds balances the oily aroma of the sauce.
🍽️ Serving suggestion: Serve hot with rice and lime.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~465
kcal calories
31
g protein
28
g carbs
24
g fat
1.1g
Sugar
1g
Fiber
104.8mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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