Lime-Infused Chicken Thighs with Pepita Mole

Welcome to our culinary journey, where today, we’re delving into a dish that beautifully melds vibrant flavors and textures: Lime-Infused Chicken Thighs with Pepita Mole. This recipe is not just a meal; it’s an experience, marrying the tanginess of lime with the deep, complex flavors of a homemade pepita mole sauce. Whether you’re looking to impress at your next dinner party or simply indulge in a delectable dinner, this recipe promises to deliver on all fronts.

Ingredients

Let’s start by gathering our ingredients. For this recipe, designed to serve 4, you’ll need:

• For the Chicken:
  • 4 chicken thighs, bone-in, skin-on
  • 2 to 3 ounces of real sweet cream butter, cut into small squares
  • 1 large lime, thinly sliced
  • 1 to 1/2 teaspoon celery salt
  • 1 teaspoon freshly ground coriander seed, medium-fine grind
  • 1 teaspoon smoked paprika
  • Olive oil, for cooking
  • 1 large shallot, chopped
  • 2 to 3 cloves garlic, grated
  • 1/2 cup dry white wine
  • Fresh cilantro and lime zest for garnish
  • Cotija cheese crumbles, for garnish
• For the Pepita Mole Sauce:
  • 3/4 cup unsalted roasted pepitas, plus more for garnish
  • 2 whole allspice
  • 1 (2-inch) cinnamon stick, sliced
  • 2 Roma tomatoes, halved
  • 2 large shallots, halved
  • 2 to 3 garlic cloves, peeled
  • 2 Anaheim or poblano peppers, stemmed and seeded
  • 2 cups vegetable broth
  • 3 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
  • Lime zest and juice, for seasoning

Directions

Preparing the Pepita Mole Sauce

1. Roast the Vegetables: Preheat your oven to 450°F. Place the tomatoes, shallots, garlic, and peppers on a baking sheet and roast until they start to char, about 15 minutes. This process enhances their flavors, adding depth to the mole sauce.
2. Toast the Pepitas: In a skillet over medium heat, toast the pepitas with the allspice and cinnamon until fragrant. This step not only brings out the nuttiness of the pepitas but also infuses the spices into them.
3. Blend: Transfer the roasted vegetables and toasted pepita mixture to a blender. Add the vegetable broth and chipotle chiles with adobo sauce. Blend until smooth, then strain the mixture back into the skillet. Season with lime zest and juice, simmering for a few minutes to combine the flavors.

Preparing the Chicken

1. Season: Mix celery salt, ground coriander, and smoked paprika. Rub this mixture onto the chicken thighs, then place lime slices and butter squares under the skin for an extra burst of flavor.
2. Sear: In a skillet, heat a drizzle of olive oil over medium-high. Sear the chicken, skin side down first, to achieve a crispy exterior. Flip the thighs, cook for another few minutes, then set aside.
3. Sauté: In the same skillet, add the chopped shallot and grated garlic. Cook until softened, then deglaze the pan with white wine, scraping up any flavorful bits.
4. Simmer: Pour the prepared pepita mole sauce into the skillet. Return the chicken to the pan, spooning the sauce over the thighs. Cover and simmer until the chicken is cooked through.
5. Garnish and Serve: Once the chicken is done, garnish with fresh cilantro, lime zest, and cotija cheese crumbles. Serve with a sprinkle of roasted pepitas for a delightful crunch.

Nutrition and Timing

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 30 minutes
• Calories: 1057 per serving

This Lime-Infused Chicken Thighs with Pepita Mole recipe is a testament to the joy of cooking and the beauty of blending flavors. It’s a dish that promises not just to satisfy your hunger but to transport you and your guests on a flavor journey. So, tie on your apron, and let’s bring this culinary adventure to your table.

Lime-Infused Chicken Thighs with Pepita Mole

---

• Author: Dulcia
• Total Time: 50 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Discover the vibrant flavors of Lime-Infused Chicken Thighs with Pepita Mole, a dish that combines the zesty freshness of lime with the deep, earthy tones of a homemade pepita mole. Each bite offers a perfect balance of tangy and smoky, with a hint of spicy warmth that lingers on the palate. This recipe is not just a meal; it’s an exploration of textures and tastes that come together in a harmonious blend.

---

Ingredients

Scale 1x2x3x

4 chicken thighs, bone-in, skin-on
2 to 3 ounces real sweet cream butter, cut into small squares
1 large lime, thinly sliced
1 to 1/2 teaspoon celery salt
1 teaspoon freshly ground coriander seed, medium-fine grind
1 teaspoon smoked paprika
Olive oil
1 large shallot, chopped
2 to 3 cloves garlic, grated
1/2 cup dry white wine
2 heaping tablespoons fresh cilantro
Lime zest and juice
Cotija cheese crumbles
3/4 cup unsalted roasted pepitas, plus more for garnish
2 whole allspice
1 (2-inch) cinnamon stick, sliced
2 Roma tomatoes, halved
2 large shallots, halved
2 to 3 garlic cloves, peeled
2 Anaheim or poblano peppers, stemmed and seeded
2 cups vegetable broth
3 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce

---

Instructions

Preheat your oven for the vegetables at 450°F.
Season chicken with a mixture of celery salt, ground coriander, smoked paprika, and olive oil. Place lime slices and butter under the skin.
Sear chicken in a skillet, skin side down, then flip. Remove and set aside.
In the same skillet, sauté shallots and garlic. Deglaze with white wine, then add the pepita sauce.
Return chicken to the skillet, cover partially with sauce, and simmer until done. Garnish with cilantro, lime zest, and cotija cheese.
For the sauce, roast tomatoes, shallots, garlic, and peppers. Toast pepitas with allspice and cinnamon, then blend all with vegetable broth and chipotle chiles.
Strain and season with lime zest and juice.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 1057