Sunday, October 18, 2009

Holy Frijoles it's Chicken Mole!

Chicken mole utilizes one of those sweet-savory crossovers that seems to make alot of people go 'eh?' when they see it occurring. In this case it's the use of chocolate to create a sauce for chicken. It's works! A good bitter chocolate imparts a richness, and a glossiness to sauces that i've used on a variety of meats. It goes particularly well with kangaroo.

I don't think this dish is terribly authentic, but it's very easy to do, and mole is a versatile sauce used in countless Mexican recipes. To make the sauce alone just substitute the chicken pieces with chicken stock. Done! 

  • 1 size 16 chicken or 4 marylands if you can't be bothered chopping a chook yourself
  • 2 sprigs coriander plus extra for garnish
  • 1 tsp cumin
  • 1/2 tsp clove powder or 3 cloves
  • 1 tsp smoke paprika (a primary flavorant of this dish so use the best you can)
  • 2 onions
  • 1 can chopped tomatoes
  • 4 cloves garlic, crushed
  • 50gm dark bitter chocolate
  • 2 chillies fresh or dried
  • 1/3 cup sesame seeds plus extra for garnish
  • 2 pieces day old bread.

Chop one of the onions coarsely and put into a large put with the chicken, crushed garlic and coriander. Cover with just enough water to submerge the chicken and bring to the boil. Reduce and simmer for 30 minutes. Remove the chicken and set aside. Strain the stock. 

Toast the sesame seeds in a pan with no oil until they begin to brown. Transfer to a blender with the tomatoes, spices, chillies bread, and 1/4 cup of the stock. Puree into a place.

Chop the second onion finely and cook in a large saupan with 2tbs of oil on a low heat for 2-3 minutes, until they soften. Add in the paste and cook for 10 minutes. Return the chicken to this pot and cover with the stock. Simmer uncovered for 25 minutes.

Remove the chicken and place under foil to keep warm. Reduce the liquid until it's about 1/4 of its original quantity, or until it becomes slightly viscous. 

Place the chicken on a serving plate and ladle on the reduced sauce. Sprinkle with the remaining sesame seeds and a bit of coriander, and serve with steamed rice.

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