Roasted Chicken with Pumpkin Mole

This recipe comes from the interesting website Feasting on Art. The author highlights a piece of art (in this case Frida Kahlo's Still Life) and finds or makes up a recipe to complement it. She gives the history of the piece of art and also discusses the recipe (in this case what mole is).

She adapted this from a recipe in Bon Appetit, which I have in my pumpkin blog files, but was hesitant to make because of its complexity. So I was really glad to see she had tested and simplified it. And here's what she has to say about mole: From the Mexican word molli meaning ‘concoction,’ mole is commonly known in the combined form guacamole - avocado concoction. Mole is a generic term for a variety of sauces in Mexico with ingredients ranging from chilies and peanuts to tomatillos and chocolate.

The recipe makes about three cups of mole and the chicken was long gone before the mole was. So I ate it as a side dish a couple of times and liked it that way too. I think chopping the onion instead of slicing it into rings would make the hand blending a lot easier. The Hub kept holding up the hand blender wanting me to pick the onions out of the blades - a job I wasn't loving. We all liked this recipe and I would make it again, perhaps in the summer, grilling the chicken as the original recipe did.