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Puebla-style chicken, taken from "Mexican Cooking" (my bible!). Loads of ingredients but don't let them put you off--it's really quite easy and the end product is worth the wait. Great served with Arroz Blanco.
- 2 1⁄2 kg chicken, poached, meat removed from bones
- 3 tablespoons lard
- 1 -3 green chili (fresh or canned)
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 50 g sesame seeds
- 1 teaspoon fennel seed
- 6 coriander seeds
- 50 g almonds
- 50 g peanuts
- 4 black peppercorns
- 150 ml chicken stock
- 900 g chopped tomatoes
- 1 stale corn tortilla, shredded
- 1 tablespoon ground cinnamon
- 2 whole cloves
- 1 -4 tablespoon chili powder
- 50 g raisins
- 1 tablespoon salt
- 50 g pumpkin seeds
- 50 g unsweetened chocolate
- 2 tablespoons malt vinegar
- Make the sauce first.
- Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
- Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
- Cook for 10 minutes.
- Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
- Melt the remaining lard in the pan and cook the tomatoes.
- Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
- Cook for 5 minutes.
- Add this mixture to the bowl of the food processor, and process until smooth.
- Add more chicken stock if required. (The mole paste should be quite thick now).
- Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
- Add the chocolate and allow it to melt, stirring all the time.
- Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
- At this point check the seasoning.
- If the mole sauce is not spicy enough add more chili powder.
- The taste will be raw.
- When the sauce has cooled store in the refrigerator.
- Leave for 24 - 48 hours.
- Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
- Add the chicken and cover with remaining sauce.
- Warm gently.
- Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.
Lou, I gotta tell you that I am from the school of less prep time, more time to have fun. However, I chose this recipe and by darn, I sure am glad! I used muffin papers to hold the different spices until time to use. My counter looked so pretty in all the colors! I did cheat a little and used a roasted chicken from the market. Also did not use the raisins (my sister thinks raisins are only good for cookies). This was also my second adopted recipe this PAC to use fennel seeds. Usually I can go months and months w/o using them! Thnx so much for posting, Lou. Made for Fall 2008 PAC.