Chicken Mole-Bikinis & Margaritas Pt 3

September18

Mole Poblano is a popular sauce in Mexican cuisine.  It is prepared with dried chilies,  ground nuts and seeds, spices, Mexican chocolate (which is traditional ground with sugar and cinnamon) and a variety of other ingredients including onions, plantain and garlic.  Because of the labour-intensive nature of the mole, it is often made in large batches for special occasions, such as holidays, birthdays and weddings.  Since we were celebrating upcoming nuptials and because Laura never does back down in the face of a challenge, she lovingly prepared this authentic dish.

Laura gave me two recipes which she indicates that she used in combination for her dish.  This version is from the Food Network and is marked “Easy”. (Doesn’t look easy to me-I typically buy the Dona Maria Mole Sauce at the Mexican grocer).


Chicken Mole
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Laura poached the chicken breasts, placed on a bed of rice and then poured the mole over top at serving time.
Ingredients
  • 1 chicken (3-4 pounds) cut into pieces (Laura used boneless breasts)
  • 5 black peppercorns
  • kosher salt
  • ½ c sesame seeds
  • 5 whole cloves
  • 1 cinnamon stick
  • ½ t anise seeds
  • ¼ t coriander seeds
  • 6 dried quajilo chile peppers
  • 4 dried ancho chile peppers
  • 6 T canola oil
  • ¼ c raisins
  • ¼ c whole almonds
  • ¼ c hulled pumpkin seeds
  • 2 6 inch tortillas torn into pieces
  • 1 2.7 oz. disk of Mexican chocolate, broken into pieces
  • pinch of sugar
Instructions
  1. Place chicken and peppercorns in large pot, cover with water and season with salt.
  2. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes.
  3. Transfer the chicken to a large plate and set the cooking liquid aside.
  4. Toast the sesame seeds in a dry skillet over medium heat, tossing until golden, about 5 minutes.
  5. Set aside 2 T for garnish and transfer the rest to the blender.
  6. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes.
  7. Add to the blender.
  8. Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the canola oil and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes.
  9. Add to the blender along with oil from the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes.
  10. Add to the blender along with the oil from the skillet.
  11. Add the softened chilies and puree, pouring 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  12. Heat the remaining 2 T canola oil in a large pot over medium heat, Add the chile sauce and fry, stirring until thickened, 5 to 6 minutes.
  13. Add 4 c of the reserved chicken cooking liquid and simmer until the sauce starts to thick, about 20 minutes.
  14. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes.
  15. Add the sugar and season with salt.
  16. Add the chicken pieces to the sauce and warm through over low heat.
  17. Garnish with reserved sesame seeds.

My contribution to the evening was a simple watermelon and feta salad.  I prepared three c of watermelon balls, covered with 1/2 small red onion slices and 1/2 c of crumbled feta and drizzled balsamic vinegar over all.

Kath’s quote (I was searching for Mole quotes and found this one -wrong kind of mole but…): “Their [watermelons] cleansing action you can discover for yourself; just rub them on dirty skin. Watermelons will remove the following: freckles, facial moles, or epidemic leprosy, if anyone should have these conditions.”-Galen (129-216 A.D.)

Love -that is all.

 

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