Chicken in Chocolate Sauce -- Real Mexican Mole!

FryBoy

New member
Americans think of chocolate as a candy, but it's far more versatile than that. In its pure form, not mixed with gobs of sugar and milk and butter, chocolate is a spice, pure and simple. It's the foundation of one of the greatest dishes in all of the fabulous repotoire of Mexico, MOLE! (Pronounced mole-LAY).

Here's a very authentic version -- although you should know that there are as many versions of chicken mole as there are Mexicans, as many as there are versions of Italian Bolognese Sauce!

CHICKEN MOLE

4 tablespoons oil
1 tablespoon sunflower kernels
¼ cup sesame seeds
½ teaspoon cumin seeds
½ teaspoon aniseeds
1 cup blanched slivered almonds
½ cup raisins
½ teaspoon dried oregano
½ teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ground coriander
½ cup chili powder (ground chiles, not the mix of spices)
1 cup canned Italian tomatoes, seeded and chopped
2 medium onions, chopped
3 cloves garlic, minced
1 teaspoon salt
freshly ground pepper
1 tortilla, torn into small pieces
3 cups chicken stock
2 ounces unsweetened baking chocolate, grated
4 whole chicken breasts, split
4 chicken thighs
4 chicken drumsticks
chopped fresh coriander (for garnish)

1. In a small skillet, heat 1 tablespoon of the oil over moderate heat and in it
cook the sunflower kernels, sesame seeds, cumin seeds, aniseeds, and
almonds, stirring constantly until the sesame seeds and almonds are golden,
2 or 3 minutes. Purée the mixture in a food processor.

2. Add to the processor the raisins, oregano, cinnamon, cloves, coriander, chili
powder, tomatoes, onions, garlic, salt, pepper, the tortilla, and ½ cup of the
stock and purée until smooth.

3. Transfer the purée to a saucepan. Stir in the remaining 2½ cups stock, bring
the sauce to a simmer, and add the chocolate. Cook the sauce at a gentle
simmer, stirring occasionally, to melt the chocolate.

4. While the sauce is simmering, rinse the chicken quickly in cold water and dry
with paper towels. In a large casserole, heat the remaining 3 tablespoons oil
over moderately high heat and in it sauté the chicken in batches until each
piece is golden brown on all sides. Set the pieces aside on a plate as done.

5. Put the chicken and any accumulated juices in a flameproof casserole,
placing the dark meat on the bottom. Pour the sauce over the chicken.
Simmer, covered, until the chicken is tender, about 30 minutes.

6. Place the chicken on a warm serving platter. Pour the sauce over the
chicken, garnish with the chopped fresh coriander, and serve.

SERVES 8-10
 
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