This chicken recipe is all about the sauce. Hot peppers, pumpkin seeds, and a combination of coriander and cinnamon make up a mole that is loaded with flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Cut up chile peppers (if using); discard stems and seeds. Combine the chile peppers and the water in a small saucepan. Bring to boiling; remove from heat. Let the peppers stand for 30 minutes; drain. Set aside. (If using crushed red pepper flakes, omit this step.)

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  • Arrange chicken in a large skillet; add a small amount of water. Sprinkle the chicken with 1/4 teaspoon salt and the ground pepper. Bring the water to boiling; reduce heat. Cover and simmer for about 12 minutes or until the chicken is tender and no longer pink.

  • Meanwhile, for sauce, combine the chile peppers (or red pepper flakes, if using), tomato, onion, 1/3 cup pumpkin seeds (or almonds), the chicken broth, garlic, sugar, the remaining 1/2 teaspoon salt, the coriander, and cinnamon in a blender or food processor. Cover and blend or process until nearly smooth, scraping down side of container as needed. Transfer to a small saucepan; bring to boiling over medium heat. Remove from heat.

  • To serve, spoon the sauce over the chicken. If desired, sprinkle with additional pumpkin seeds or almonds. If desired, serve with warmed flour tortillas and lime wedges.

Tips

Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

233 calories; 8 g total fat; 84 mg cholesterol; 392 mg sodium. 7 g carbohydrates; 34 g protein; Full Nutrition