Description
This recipe was given to me by a friend. The sauce freezes well and i usually make up the sauce and freeze in 2 cup portions. The 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people.
Ingredients
- Dried Ancho Chiles
- Red Chili Peppers
- Sesame Seeds
- Anise Seed
- Cumin Seed
- Coriander Seed
- Whole Cloves
- Black Peppercorns
- Cinnamon Stick
- Cooking Oil
- Raisins
- Whole Almonds
- Corn Tortilla
- Onion
- Plum Tomatoes
- Garlic Cloves
- Chicken Stock
- Mexican Chocolate
- Salt And Pepper
- Whole Chickens
Instructions
- Wash the chile, remove stem and seeds
- Place in a medium bowl and cover with warm water
- Let stand for 30 minutes
- While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant
- Place toasted mixture in a grinder and process to a fine powder
- Set aside
- In the same skillet add in 1 tablespoon oil and warm slightly
- Stir in raisins, almonds and tortilla
- Cook over low heat until almonds are toasted and raisins plump
- Transfer to a large bowl and set aside
- Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides
- Transfer to a bowl
- Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic
- Place contents in a blender or food processor container and lightly chop
- Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix
- Cover over medium heat until warmed through
- Drain the chiles and add along with chicken stock
- Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour
- Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth
- Season to taste with salt and pepper
- Preheat oven to 350 degrees
- In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides
- Place browned chicken in oven proof dish, pour prepared mole over all
- Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour
- Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro
- Defrost in refrigerator and warm before pouring over browned chicken
- Bake chicken and mole as directed