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
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