Brined Chicken with Pumpkin Mole

Name: Brined Chicken with Pumpkin Mole
Cuisine: Mexico
Ingredients: One 2-pound (910-g) piece Cinderella pumpkin or 2-pound (910-g) butternut squash, seeded, peeled, and cut into medium-size chunks; One 2-pound (910-g) piece Cinderella pumpkin or 2-pound (910-g) butternut squash, seeded, peeled, and cut into medium-size chunks; 1 cup (225 g) unsalted butter; 1 small yellow onion, thinly sliced; 4 to 6 cups (960 ml to 1.4 L) chicken stock (or vegetable stock for a vegetarian mole); 2 fresh sage sprigs; One 2-pound (910-g) piece Cinderella pumpkin or 2-pound (910-g) butternut squash, seeded, peeled, and cut into medium-size chunks; 4 to 6 cups (960 ml to 1.4 L) chicken stock (or vegetable stock for a vegetarian mole); ⅓ cup (45 g) pepitas; 1 sweet plantain, peeled and sliced; 1 cup (240 ml) olive oil; ¼ cup (40 g) raw peanuts; 2 Spanish white onions, cut into rounds ¼ inch (6 mm) thick; 1 whole clove; 4 pasilla chiles, stems and seeds removed; 3 cloves garlic; 2 whole chickens, cut into quarters; 12-Hour Poultry Brine; ¼ cup (40 g) toasted white sesame seeds, plus more for garnish; 1 corn tortilla, if needed; 3 ounces (85 g) Mexican chocolate, chopped; 2 tablespoons grated piloncillo; 1 cinnamon stick (3 inches/7.5 cm); ¼ cup (35 g) raisins; 2 juniper berries; 1 star anise

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Mole de calabaza, or “pumpkin mole,” is typically served during Día de los Muertos celebrations. Here, it is paired with chicken that is first brined to ensure moister, more tender meat and then roasted. The mole recipe makes more than you will need for the chicken, but the leftovers will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for up to 3 months. If you do not want to store the mole, you can cut the recipe in half. In Mexico, it is common to ea

Ingredients

Americas
Mexico
Gluten-free
Leftovers

Ingredients

Method