Roasted Pistachio Chicken en Mole

Roasted Pistachio Chicken en Mole


6 servings


Citrus Marinated Chicken

3 whole chickens, deboned

3 oranges, squeezed and zested

1 shallot, chopped

6 garlic cloves, minced

5 bay leaves

1/2 thyme bunch

1 cup roasted pistachio oil

Salt to taste


Seasoning for Finished Potato

2 tablespoons garlic powder

1 teaspoon salt

2 teaspoons thyme

2 tablespoons pistachios, ground


Pistachio en Mole

3 tomatillos, cleaned

3 serrano peppers, stemmed

1 red onion, sliced

4 garlic cloves

1/4 cup roasted pistachio oil

3 cups chicken stock

1 tablespoon cinnamon, ground

2 teaspoons cumin seed, toasted

2 cloves

1 1/2 cup roasted pistachios

1 cup cilantro

Salt to taste


Pistachio Potato Dauphine

8 tablespoons butter

1 cup water

1 cup flour

1/4 tablespoon salt

2 tablespoons sugar

4 eggs

5 baby red potatoes, peeled and cooked

4 ounces roasted pistachios, ground


Rainbow Swiss Chard

3 bunches rainbow Swiss chard

2 ounces shallot, minced

2 ounces garlic, minced

1/2 cup white wine



Prep Ahead

Citrus Marinated Chicken

Squeeze and zest the oranges, chop the shallot and mince the garlic cloves. Mix all ingredients with the deboned chicken and marinate overnight.


Seasoning for Finished Potatoes

Mix garlic powder, salt, thyme, and ground pistachios and set aside.


Pistachio Potato Dauphine

Peel and cook the baby red potatoes. Boil in sauce pot until tender, about 10 minutes depending on size.


Rainbow Swiss Chard
Rinse Swiss chard in cold water and mince garlic and shallot.


Pistachio Mole

Toss all vegetables with pistachio oil and roast at 400 degrees Fahrenheit until tender with slight char.  Add roasted vegetables, spice, chicken stock, and pistachios into a pot and simmer for about 10 minutes. Blend and season.


Pistachio Potato Dauphine

Heat butter and water on stove in a large saucepan. Add sugar and salt. Once simmering, fold in flour until dough forms. Remove from heat. Add eggs, one at a time until fully incorporated. Smash and dry boiled potato in oven for a few minutes. Combine potatoes; ground roasted pistachios, and dough until fully incorporated. Roll into balls and dredge with flour. Deep fry the potato dauphine with two liters of oil, or use in an air fryer until golden brown and cooked. Toss with potato seasoning.  


Rainbow Swiss Chard

Heat sauté pan with small amount of oil.  Add shallot, garlic, and chard to pan and cook until wilted.  Deglaze with wine and cook until dry.  Season with salt.



Preheat oven to 400 degrees Fahrenheit, remove chicken from marinate. Place on a backing sheet and roast until internal temperature is 165 degrees Fahrenheit, approximately 15 – 20 minutes. Remove from oven.



Spoon mole sauce onto bottom of plate. Top with wilted Swiss chard. Arrange potato dauphine around the plate. Slice chicken in half and place on top of Swiss chard. Sprinkle with ground pistachios.

More Recipes From This Chef