Chicken in Pumpkin-Ancho Mole Sauce Recipe | Sunny Anderson

Ingredients

• 8 cups water, divided
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 bay leaf
• 1 (3-inch) cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole cloves
• 6 bone-in, skinless chicken breasts
• 5 ancho chiles (dried poblano peppers)
• 2 large jalapenos, halved
• 1 large onion, quartered
• 3 Roma tomatoes, halved and seeded
• 4 whole garlic cloves
• 1 teaspoon whole cumin seeds
• 1/4 cup olive oil, divided
• Kosher salt
• freshly ground black pepper
• 1 cup pumpkin seeds
• 1 large bunch cilantro leaves, plus more for garnish
• 16 corn tortillas, kept warm
• 2 limes, cut into 8 wedges
• 2 avocados, halved, pitted and flesh sliced
• 1/2 head iceberg lettuce, shredded
• 1 red onion, thinly sliced
• 1 bunch radishes, thinly sliced