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Chicken Mole I (M, TNT)
Source: Self
Serves: 4-6

1.6 kg (3 lb.) chicken
6 cloves garlic
2 onions, chopped
50g (1-3/4 oz.) mulatto chiles
60g (2 oz.) pasilla chiles
60g (2 oz.) ancho chiles
3 whole cloves
3 whole allspice
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried oregano
1/4 cup (40g, 1-1/4 oz.) sesame seeds
1/4 cup (40g, 1-1/4 oz.) unsalted peanuts
8 almonds
2 tablespoons raisins
3 cinnamon sticks, slivered
90g (3 oz.) Mexican drinking chocolate or bittersweet chocolate

Preheat the oven to moderately hot 370°F (190°C).

Cut the chicken into 8 pieces, wash and rinse well. Place in a pan with 4 cloves garlic and half the onion. Pour in enough water to cover completely, bring to the boil, reduce the heat to a simmer and cook for 30 minutes, or until just tender. Remove the chicken and strain the stock, reserving just over 1 litre (1.06 quarts).

Cut the chiles open and remove and reserve the seeds. Bake the chiles for 5 minutes, then place in a dish, cover with water and soak for 30 minutes.

Place the chili seeds in a dry frying pan. Cook over medium heat, shaking to brown evenly. Once browned, increase the heat and char until black. Place in a bowl, cover with water and soak for 5 minutes. Drain the seeds and place in a blender or food processor with 2/3 cup water, the cloves, allspice, thyme, marjoram and oregano.

Heat 1 tablespoon of oil in a heavy-based pan. Add the sesame seeds and fry until dark brown. Add to the blender or food processor, leaving any extra oil in the pan. Blend well.

Heat another tablespoon of oil. Add the peanuts, almonds and raisins and cook until the nuts are golden and the raisins puff up, stirring constantly. Place in the blender. Add the remaining onion and garlic and the cinnamon to the pan, cook until golden, then add to the blender. Blend until the mixture is a thick paste, adding a little water if necessary.

Heat some oil in pan, add the paste and fry for 15 minutes, scraping the pan occasionally.

Place half the chiles in the clean blender with 125ml (4 fl. oz.) of the chili soaking liquid and blend until smooth, adding more liquid if the mixture becomes too thick. Add the remaining chiles and more liquid and blend until smooth. Add to the pan with the chocolate, mix well and simmer for 5 minutes.

Add 1 litre of the stock and stir until well combined. Bring to the boil and simmer for 35 minutes.

Add the chicken, season with salt to taste and cook for about 10 minutes. Add a little more stock to thin the sauce if necessary.

Poster's Notes:
This is a recipe for chicken with mole but you can substitute turkey for it.

I you want a simple way to make it, it is to buy the mole paste already made, there is some good brands in the Mexican section of most supermarkets.

I make this at least once every couple of weeks--fry the paste a couple of minutes in 1 tsp. oil, constantly stirring so that it is not burned, add one 4 oz. can of tomato sauce and about a quart of chicken stock or water ( if you use water you can add chicken bouillon), to this you might add chocolate.

But if you really want to make it from scratch, this is the recipe.

Posted by Sara Shebroe

Nutritional Info Per Serving: N/A