Chicken In Oazacan Black Mole Recipe
Ingredients
3 small dried pasilla chilies
3 small dried mulato chilies
1 1/2 cups (375 mL) boiling water
1/4 cup (60 mL) sesame seeds
3 whole cloves 1-inch (2.5-cm) piece cinnamon stick
1/4 teaspoon (1 mL) whole coriander seeds
1/8 teaspoon (0.5 mL) whole anise seeds
1/4 cup (60 mL) lard or vegetable oil
1/4 cup (60 mL) whole unblanched almonds
1/4 cup (60 mL) raisins
6 whole chicken legs, thighs attached
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) coarsely chopped white onion
2 cloves garlic
1 tablespoon (15 mL) tomato paste
1 1/2 ounces (45 g) Mexican chocolate, coarsely chopped
1 cup (250 mL) chicken stock or broth
Tomato wedges
Fresh coriander sprigs
Directions
1. Toast, seed, devein and rinse pasilla and mulato chilies . Place in medium bowl with boiling water; let stand 1 hour.
2. Toast sesame seeds in dry heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Remove from skillet. Combine cloves, cinnamon stick, coriander seeds and anise seeds in skillet; toast over medium heat, stirring frequently, until they start to change color and become fragrant, 20 to 30 seconds. Remove from skillet.
3. Heat lard in 12-inch (30-cm) skillet over medium heat until hot. Add almonds; cook and stir until brown, 2 to 3 minutes. Remove with slotted spoon drain on paper toweling. Add raisins; cook and stir until puffed, about 30 seconds. Remove with slotted spoon.
4. Sprinkle chicken with salt. Cook in lard over medium heat until brown, about 5 minutes per side; remove to plate. Remove all but 2 tablespoons (30 mL) lard from skillet.
5. Process raisins in blender until finely ground. Coarsely chop almonds; add to blender and process until finely ground. Add onion and garlic to blender; process until finely ground.
6. Process 2 tablespoons (30 mL) sesame seeds with on/ off pulses in electric spice grinder to fine powder; add to blender. Process clove mixture in grinder to fine powder; add to blender.
7. Add chilies, 1/3 cup (80 mL) of the soaking water and the tomato paste to blender; process until smooth. If mixture is too thick, add just as much remaining soaking water, 1 teaspoon (5 mL) at a time, needed to release blender blades.
8. Heat the lard in skillet over medium heat until hot; reduce heat to medium-low. Add chili mixture; cook, stirring constantly, 5 minutes. Add chocolate; cook and stir until melted, about 2 minutes. Gradually, stir in stock; cook, stirring frequently, 5 minutes.
9. Add chicken to skillet; reduce heat to low. Simmer, covered, turning occasionally, until tender, about 45 minutes. Place chicken on serving plates; top with sauce and remaining sesame seeds. Garnish with tomato wedges and coriander.
2. Toast sesame seeds in dry heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Remove from skillet. Combine cloves, cinnamon stick, coriander seeds and anise seeds in skillet; toast over medium heat, stirring frequently, until they start to change color and become fragrant, 20 to 30 seconds. Remove from skillet.
3. Heat lard in 12-inch (30-cm) skillet over medium heat until hot. Add almonds; cook and stir until brown, 2 to 3 minutes. Remove with slotted spoon drain on paper toweling. Add raisins; cook and stir until puffed, about 30 seconds. Remove with slotted spoon.
4. Sprinkle chicken with salt. Cook in lard over medium heat until brown, about 5 minutes per side; remove to plate. Remove all but 2 tablespoons (30 mL) lard from skillet.
5. Process raisins in blender until finely ground. Coarsely chop almonds; add to blender and process until finely ground. Add onion and garlic to blender; process until finely ground.
6. Process 2 tablespoons (30 mL) sesame seeds with on/ off pulses in electric spice grinder to fine powder; add to blender. Process clove mixture in grinder to fine powder; add to blender.
7. Add chilies, 1/3 cup (80 mL) of the soaking water and the tomato paste to blender; process until smooth. If mixture is too thick, add just as much remaining soaking water, 1 teaspoon (5 mL) at a time, needed to release blender blades.
8. Heat the lard in skillet over medium heat until hot; reduce heat to medium-low. Add chili mixture; cook, stirring constantly, 5 minutes. Add chocolate; cook and stir until melted, about 2 minutes. Gradually, stir in stock; cook, stirring frequently, 5 minutes.
9. Add chicken to skillet; reduce heat to low. Simmer, covered, turning occasionally, until tender, about 45 minutes. Place chicken on serving plates; top with sauce and remaining sesame seeds. Garnish with tomato wedges and coriander.
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