Recipe - Chicken Mole Lhj

MOLE SAUCE
2 cup Boiling water
2 ounce Dried Ancho chiles; rinsed,
seeds remove
One fourth cup Sherry
1/3 cup Raisins
6 small Fresh tomatillos; husks
removed
1 pound Plum tomatoes; halved
lengthwise
One fourth cup Sesame seeds
One fourth cup Shelled pumpkin seeds
1 teaspoon Cinnamon
One fourth teaspoon Cloves
2 Corn tortillas
14 ounce Chicken broth; canned
1 tablespoon Peanut or vegetable oil
1 md Onion; chopped
1 tablespoon Minced garlic
One fourth cup Whole natural almonds
2 teaspoon Salt
2 ounce Unsweetened chocolate
squares; chopped
1 Whole chicken; cut up
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
Toasted shelled pumpkin
seeds; for garnish
Cooked rice

1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat
sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.

2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side
down on jellyroll pan. Lightly coat with vegetable cooking spray. Broil 12
to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes;
transfer with tomatillos to blender.

3. Toast sesame seeds in medium skillet over mediumhigh heat, stirring, 1
minute. Transfer to blender. Toast pumpkin seeds in same skillet, until
seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast
30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree
mixture in blender until smooth, adding some of the chicken broth. Pour
into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in
both sides; tear into small pieces and set aside.

4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes.
Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add
soaked chiles and their liquid, raisins and sherry and tortillas; puree
until smooth. Add to Dutch oven with roasted tomato mixture, remaining
broth and salt. Bring to boil; reduce heat and simmer partially covered,
stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5
cups. (Can be made ahead. Cover and refrigerate up to one week.)

5. Sprinkle chicken with salt and pepper. Heat a large skillet over
mediumhigh heat. Brown chicken on all sides, about 10 minutes; discard
drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.)
Reduce heat; cover and simmer 30 minutes until chicken is cooked through.
Sprinkle with pumpkin seeds and serve with rice.

Cooking time: 40 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : There are many variations of this national dish of Mexico. Our
fiery version pairs wonderfully with chicken; the rich flavor also
complements pork and turkey. The mole sauce may be made ahead of time.

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #940 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997