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Chicken With Mole Verde

3

  • Prep Time10 min
  • Total Time50 min
  • Makes4 servings
Chicken With Mole Verde

(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

This colourful dish features juicy chicken leg and a spicy sauce made from the perfect blend of green veggies.

Ingredients

  • 1 820-mL can whole tomatillos, drained

  • 1 medium sweet onion, coarsely chopped

  • 2 jalapenos, seeded and chopped

  • 2 cups packed baby spinach

  • 1/2 cup chopped cilantro

  • 1/2 cup sodium-reduced chicken broth

  • 2 tsp olive oil

  • 4 skin-on chicken leg, quarters (about 1 kg)

  • 1 tbsp Tex-Mex-Inspired Spice Blend, (see Kitchen tip for recipe)

  • 1 large zucchini, chopped

  • 1/2 cup toasted pepitas

Instructions

  • Combine tomatillos, onion, jalapenos, spinach, cilantro and broth in a blender. Whirl until smooth.

  • Heat a large, deep non-stick frying pan over medium-high. Add oil, and then chicken legs, skin-side down. Sprinkle spice blend over chicken. Cook until skin is browned, 5 to 7 min.

  • Flip chicken. Pour tomatillo mixture over and around chicken. Bring to a boil. Reduce heat to medium and simmer, partially covered, until juices run clear when chicken is pierced and sauce is thickened, 18 to 20 min. Stir in zucchini; cook for 5 min more.

  • Divide chicken and sauce among 4 plates. Sprinkle with pepitas and more cilantro, if desired. Serve with rice, if desired.

Kitchen tip

Get the Tex-Mex-Inspired Spice Blend recipe.

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