Chocolate chilli chicken
From Cookipedia(Redirected from Mole poblano chicken)
I prefer to use chicken legs because of the extra flavour you get when meat is cooked on the bone.
I have been messing around with the ingredients for the mole so it's not totally authentic. Don't be afraid to experiment with the ingredients - the only thing I would not use is sweet milk chocolate!
I did actually have tomatillos that I grew in a Grow-bag with my tomatoes. They were pretty meagre but it's nice to put them to a good use. Remove the outer covering (husks) before use.
This was a total success. Next time I would make double the sauce and freeze the other half as I think the mole would be good on steak too!
for the mole poblano
(Don't be afraid to experiment with whatever other chillies you can get hold of)
- ½ a large onion, chopped
- ½ teaspoon black peppercorns
- 2 clove buds
- ¼ teaspoon dried oregano or marjoram
- A very small piece of cinnamon stick
- ½ teaspoon of fennel seeds
- ½ teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 2 tablespoons sesame seeds
- 2 tablespoons ground almonds
- 2 tablespoons raisins
- 2 cloves garlic, peeled and crushed
- ¼ cup breadcrumbs
- 2 tortillas, torn into small pieces
- 5 tomatillos or tomatoes such as sungold
- 25 g (1 oz) Green & Blacks Organic Chocolate, unsweetened (I added a bit more at the end - taste and see first!)
- 1.5 cups chicken stock
- Don't be too fussy with the chopping as it's all going in the blender in the end.
- Blitz all of the dry spices except for the sesame seeds to a powder in a coffee grinder or blender spice attachment
- Add the remaining ingredients to the blender and blitz to a smooth sauce
- Tip the dried spice mix into the sauce and give it a final blitz.
- Pour the sauce into a pan, bring to a simmer and continue to simmer for 30 minutes stirring now and again
Cooking the chicken legs
- Place the chicken legs in a pan with the onion halves and cover with boiling water, seasoning with salt and pepper
- Return to the boil, then cover and simmer for 25 minutes
Combining the two
- Remove the chicken legs and drain
- Add the chicken to the mole (sauce) and heat for a further 10 minutes
- Meanwhile, toast 1 tablespoon of sesame seeds in a small pan
- Transfer the mole poblano and chicken to a serving dish and sprinkle with the toasted sesame seeds
- Enjoy Mexico's national dish!
Recipe too complicated?
It's not really, but if you really can't be doing with all these ingredients, I have seen bottles of mole sauce in some of the larger supermarkets.
Try it out with the pre-made sauce, then come back and make the real thing!
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