Chicken In Oazacan Black Mole Recipe
Hey there, this Chicken In Oazacan Black Mole recipe is sure to get you hooked to it! It is an amazing Main Dish to set the Mexican table. If you have plenty of Chicken on hand then Chicken In Oazacan Black Mole is the thing to make. Note this Chicken In Oazacan Black Mole, otherwise you might regret your decision later.
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.
