Chicken with Oaxacan Mole
In the spirit of Cinco de Mayo, here is a favorite recipe from one of my favorite regions of Mexico. While it might seem daunting at first, if you double it you can refrigerate what you donâ€™t use on the chicken and use it for lamb. As well, these spices are available at most local stores. While you're at it, check out the story of mole, at least one of them, since there is still debate as to where it originated. ~Bill
1 chicken, quartered
1 tbsp. cumin seeds
4 cinnamon sticks, crushed
3/4 cup almonds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/4 cup coriander seeds
4 oz. butter
1 onion, rough chop
2 poblano peppers, seeded, rough chop
2 ripe plantains, sliced
3 cups vegetable or chicken stock
1 cup orange juice
1/2 cup lime juice
2 cups plum tomatoes, rough chop
2 oz. dark chocolate
For the chicken:
Heat some oil in a heavy braiser or large saucepot. Season the chicken generously with salt and pepper and seared until golden on all sides. Place in 350 degree oven and roast until the chicken juices run clear from the chicken when pierced with a knife. Pull from oven, place on a platter and serve with sauce.
For the mole:
Toast first set of ingredients in heavy sautÃ© pan until sesame seeds start to pop. Add coriander and toast for 1 minute more.
Transfer this to a food processor and pulse until you have a powder.
In a heavy saucepot, melt butter and add onions and poblano peppers and sautÃ© until translucent. Add remaining ingredients, with the exception of the chocolate, spice powder and simmer for 30 minutes on very low heat, stirring often. Puree mole in blender. Add crushed tomatoes and chocolate and whisk until incorporated. Season with salt.